Description
This Caramel Cheese Popcorn Mix combines the perfect balance of sweet caramel and savory cheddar cheese for a delightful snack. Freshly popped popcorn is coated with a cheesy layer, then drizzled with a rich homemade caramel and baked to create light, crunchy clusters finished with a sprinkle of sea salt for contrast.
Ingredients
Scale
Popcorn
- 1/2 cup popcorn kernels
- 3 tbsp vegetable oil
- 1/2 tsp salt
Cheese Coating
- 1/2 cup cheddar cheese powder
- 1 tbsp unsalted butter, melted
- 1/2 tsp sodium citrate
Caramel
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tbsp light honey
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp baking soda
Finishing
- 1/4 tsp sea salt flakes
Instructions
- Pop the Kernels: Heat a large heavy pot over medium heat and add the vegetable oil. Once the oil shimmers, drop in three test kernels. When they pop, add the remaining kernels along with 1/2 teaspoon salt. Cover the pot and shake gently to ensure even popping. Continue until popping slows to every 2-3 seconds, then remove from heat. Discard any unpopped kernels to prevent burning.
- Prepare Cheese Coating: Preheat the oven to 200°F. Spread the popped popcorn on a rimmed baking sheet. In a large bowl, whisk together cheddar cheese powder and sodium citrate. Drizzle melted butter over warm popcorn and toss vigorously to coat. Return popcorn to the baking sheet and bake for 10 minutes to set the cheese layer evenly without clumping.
- Make Caramel: In a medium heavy-bottomed saucepan, combine unsalted butter, granulated sugar, light corn syrup, honey, cream of tartar, and 1/4 teaspoon salt. Stir until sugar dissolves. Attach a candy thermometer and cook without stirring until the mixture reaches 250°F (hard-ball stage). Wipe sides of the pan with a wet pastry brush to prevent sugar crystals.
- Add Baking Soda: Remove saucepan from heat and immediately stir in baking soda. The mixture will foam and lighten in color—this reaction incorporates air pockets essential for crunchy clusters.
- Combine Popcorn and Caramel: Quickly drizzle the hot caramel over the cheese-coated popcorn. Using two spatulas, fold gently to evenly coat each kernel, working fast to avoid sticky clumps and maintain a perfect sweet-savory balance.
- Bake for Clusters: Reduce oven temperature to 250°F. Spread the caramel-coated popcorn in a single layer on the baking sheet and bake for 20 minutes. Stir gently every 5 minutes to ensure even cluster formation and prevent burning at the edges.
- Cool and Finish: Remove from oven and immediately sprinkle with sea salt flakes while still warm. Allow to cool completely on the baking sheet; you will hear gentle crackling as it crisps. Once cooled, break into bite-sized clusters and serve.
Notes
- Use a candy thermometer to ensure caramel reaches the correct hard-ball stage for optimal texture.
- Stir the popcorn during baking steps gently to avoid breaking apart too much.
- Sodium citrate helps the cheese powder adhere better and prevents clumping on the popcorn.
- Store leftover caramel cheese popcorn in an airtight container to keep it fresh and crunchy.
- If sea salt flakes aren’t available, use a fine sea salt sprinkle as a substitute.
