Description
A delightful combination of tangy cheddar cheese and warm caramel, creating crispy popcorn clusters that are perfect for snacking.
Ingredients
Scale
- 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