Caramel cheese popcorn has two layers: tangy cheddar coats each puff and warm caramel binds clusters into crisp bites. I whipped this up on a busy weeknight (kids barged in mid-mix), and the sweet-smoky aroma filled the kitchen.
This recipe addresses clumpy popcorn, uneven coating, and flavor imbalances, providing a crisp texture and neatly formed clusters that remain fresh for days.
I used to end up with clumpy, chewy bits or bare popcorn. This cheese caramel popcorn recipe fixes that (no more sugar dusting everywhere). I toss parchment on the sheet for cleanup and feel more relaxed stirring with one hand.
This trick uses a quick bake, popcorn spends about 10 minutes at low heat after cheese, then another 20 minutes after caramel. The puffs stay crisp for days in a jar. I love that clusters break neatly without crumbling all over the place.
If you want another snack with that sweet-salty vibe, check out my Chocolate Peanut Clusters, ready in minutes.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe is unsuitable for dairy-free and vegan diets due to cheddar cheese powder and butter.
- This recipe is vegetarian.
- This recipe does not meet keto or low-carb diets due to high sugar, light corn syrup, and honey.
- This recipe is nut-free.
Why You Will Love This Recipe
- Crunch-packed texture This tangy cheddar layer sets in a 10-minute 200°F bake, then caramel clusters bake 20 minutes at 250°F, giving every kernel a crisp snap.
- Savory-sweet layering I drizzle 1/2 cup cheddar powder over warm kernels, then fold in caramel syrup with 1 cup sugar and 2 tablespoons honey.
- Lasts a week I store cooled caramel cheese popcorn in an airtight container at room temp, and it stays crisp for up to seven days without soft spots.
- Ready in half an hour From corn kernels to clusters, the whole process takes about 30 minutes of active time, so I can whip it up before movie night starts.
Caramel Cheese Popcorn Mix
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: snack
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delightful combination of tangy cheddar cheese and warm caramel, creating crispy popcorn clusters that are perfect for snacking.
Ingredients
- 1/2 cup popcorn kernels
- 3 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 cup cheddar cheese powder
- 1 tbsp unsalted butter, melted
- 1/2 tsp sodium citrate
- 1/2 cup unsalted butter (for caramel)
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tbsp light honey
- 1/4 tsp cream of tartar
- 1/4 tsp salt (for caramel)
- 1/4 tsp baking soda
- 1/4 tsp sea salt flakes (for finishing)
Instructions
- Begin by heating a large, heavy pot over medium heat. Add the vegetable oil and allow it to shimmer before introducing three test kernels. Once these kernels have popped, add the remaining kernels along with 1/2 tsp of salt. Cover the pot and gently shake it to ensure even heating. Keep shaking until the popping slows to every 2–3 seconds. Careful removing any unpopped kernels afterward, as they can burn and spoil the texture of your caramel cheese popcorn.
- Preheat your oven to 200°F. Spread the popped popcorn onto a rimmed baking sheet. In a separate large bowl, whisk together the cheddar cheese powder and sodium citrate. Drizzle the melted butter over the warm popcorn, tossing vigorously to ensure every piece is evenly coated. Transfer it back to the baking sheet and bake for 10 minutes. This low-temperature baking helps the cheese coating adhere and form a thin, even layer, ensuring all popcorn pieces are covered without any clumping.
- In a medium heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light corn syrup, honey, cream of tartar, and 1/4 tsp of salt. Stir the mixture until the sugar dissolves. Clip a candy thermometer to the side of the pan and cook without stirring until the temperature reaches 250°F, which is the hard-ball stage. Remember to wipe the sides of the saucepan with a wet pastry brush to prevent any sugar crystals from forming.
- Once the caramel reaches 250°F, remove the saucepan from the heat and immediately stir in the baking soda. Watch as the mixture foams and lightens in color; this reaction is crucial for creating air pockets that will help your caramel cheese popcorn form light, crunchy clusters.
- Quickly drizzle the hot caramel over the cheese-coated popcorn. Using two spatulas, fold the mixture gently to ensure even coverage of each kernel. Working fast is essential to avoid sticky clumps and to ensure that the sweet-savory contrast comes through in every bite.
- Reduce your oven temperature to 250°F. Spread the caramel-coated popcorn in a single layer on the baking sheet. Bake for 20 minutes, stirring every 5 minutes. This process allows for even cluster formation while helping to avoid any burning at the edges.
- After baking, remove the caramel cheese popcorn from the oven and sprinkle with sea salt flakes while still warm. Let it cool completely on the baking sheet; you’ll notice a gentle crackling sound as it crisps. Once cooled, break it apart into bite-sized clusters.
Notes
- Sodium citrate is a key ingredient, as it emulsifies the cheddar cheese powder, ensuring an even, smooth coating that sticks beautifully to the popcorn.
- Cream of tartar helps maintain a smooth caramel sauce, preventing crystallization for a consistent texture.
- For an even better cheese flavor, select aged cheddar powder and avoid any fillers that might diminish taste.
- Using unsalted butter allows you to control the saltiness of both the cheese and caramel layers.
- After cooking, always store your cooled popcorn in an airtight container at room temperature to preserve crispness. Avoid refrigeration, as it introduces moisture that can affect the texture.
- If you’re seeking variation, try substituting the cheddar cheese powder with buffalo wing seasoning for a spicy kick or add a dusting of cinnamon sugar for a sweet and savory twist.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Ingredient Notes
- Popcorn kernels: Pick glossy yellow kernels—they pop fluffy and grip cheese base and caramel glaze in this caramel cheese popcorn.
- Vegetable oil: Use neutral oil with high smoke point—vegetable or canola—to pop kernels evenly without off flavors.
- Salt: Add fine salt at popping stage to season the popcorn’s core; kosher salt works if you weigh by teaspoon.
- Cheddar cheese powder: Choose aged cheddar powder—avoid fillers—for a tangy cheese popcorn layer that sticks better with sodium citrate.
- Sodium citrate: This powder melts cheese solids into coating, preventing grit; measure by scale for smooth cheese popcorn coverage.
- Butter (melted): Use unsalted butter, melted slowly to bind cheese powder without greasiness in your cheese popcorn phase.
- Butter (for caramel): Use unsalted butter at room temp for rich flavor in the caramel glaze; swap one tablespoon with ghee.
- Granulated sugar: Pick standard white sugar—fine grains dissolve faster for smooth, crackly caramel popcorn clusters.
- Light corn syrup: This syrup stops sugar crystals forming in the glaze; choose a clear, light version for color control.
- Honey: Use two tablespoons of light honey, it adds depth in easy caramel popcorn glaze and blends smoothly.
- Cream of tartar: A small pinch of cream of tartar keeps caramel syrup from seizing; measure carefully for consistent texture.
- Salt: Add fine salt to the caramel stage—just a pinch to heighten sweetness without grainy spots.
- Baking soda: Stir in baking soda off heat; it foams, creating air pockets for light, crunchy caramel cheese popcorn clusters.
Recipe Baking Tips
- If cheese powder clumps, sieve 1 tablespoon of powder over popcorn before 10 minutes baking in 200°F oven, then toss until even.
- When caramel hardens too quickly, remove pan from heat at 250°F, stir 1/4 teaspoon baking soda, then drizzle within 30 seconds.
- If clusters stay loose, pause stirring 20 minutes into 250°F bake, let edges join undisturbed for 5 minutes, then break into clusters.
- For chewy caramel coating, wipe pan sides with damp pastry brush before heating sugar, guard against recrystallization during 5 minute dissolve stage.
- When salted flakes sink, sprinkle 1/4 teaspoon sea salt flakes after 20 minutes 250°F bake, then cool on sheet for even coating.
Serving Suggestions
Serve caramel cheese popcorn alongside black bean dip, roasted cauliflower florets, lime wedges, pita chips on a slate serving board.
Add caramel cheese popcorn to a snack bar with mixed nuts, dried apricot slices, small celery sticks, and ricotta spread.
Create caramel cheese popcorn trail mix with roasted almonds, pumpkin seeds, and freeze dried berry pieces in a large bowl.
Form candy bark by evenly pressing caramel popcorn into melted dark chocolate spread on parchment paper before chilling until firm.
Top caramel cheese popcorn with a thin stream of maple mustard sauce and evenly scatter chopped chives over the clusters.
Garnish clusters with crushed pink peppercorns and swirl a thin ribbon of aged white truffle oil across the serving plate.
Recipe variations
- You can use white cheddar powder instead of cheddar powder for a milder tang or swap one tablespoon melted butter with ghee for cheese coating.
- Add two teaspoons Buffalo wing seasoning to popcorn before caramel stage, tossing to distribute evenly and amplify cheese coating with caramel clusters in every bite.
- Either dust popcorn with one tablespoon cinnamon sugar before caramel for sweet-spicy or sprinkle one teaspoon chili powder to introduce smoky heat alongside cheese layer.
- If using small parties halve kernels to a quarter cup and halve vegetable oil to 1.5 tablespoons batch, then offer alongside Gluten-Free Chocolate Chip Cookies.
Save This Recipe!
How to Store?
To keep your Ultimate Caramel Cheese Popcorn fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to one week. Keep dry. Check seal daily. Avoid heat sources.
Refrigeration: Place in an airtight container in refrigerator up to five days. Drain condensation. Warm before serving to restore crisp texture.
Freezing: Seal in a freezer bag, remove air. Freeze up to three months. Thaw at room temperature before serving. Check crispness.
Other Recipes You’ll Love
Yes. Cheese and caramel go surprisingly well together, like drizzling buttery caramel over a cheddar cheese platter.
Cheese caramel popcorn is a snack mixing sweet caramel-coated popcorn and savory cheddar cheese powder.
First make caramel sauce by boiling butter and brown sugar for a few minutes, coat popcorn, then bake until dry and crispy, about an hour.
Caramel cheese is made by boiling milk, cream, and whey for several hours until sugars caramelize and water evaporates, then pack and refrigerate.
If you enjoyed this caramel cheese popcorn mix or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
