Description
This Caramel Cheese Popcorn Mix combines the best of sweet and savory flavors with crunchy clusters of cheese-coated popcorn drizzled with rich caramel. Perfect for snacking or sharing, this recipe features homemade popcorn tossed in a cheddar cheese powder blend, then coated with a buttery caramel sauce and finished with a sprinkle of sea salt for a delightful balance of flavors and textures.
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 Sauce
- 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 popcorn: Begin by heating a large, heavy pot over medium heat. Add the vegetable oil and allow it to shimmer before adding three test kernels. Once these kernels have popped, add the remaining kernels along with 1/2 tsp salt. Cover the pot and gently shake it to ensure even heating. Continue shaking until the popping slows to every 2–3 seconds. Remove any unpopped kernels carefully to avoid burning and affecting the flavor.
- Prepare the cheese coating: Preheat your oven to 200°F. Spread the popped popcorn evenly onto a rimmed baking sheet. In a large bowl, whisk together the cheddar cheese powder and sodium citrate. Drizzle the melted butter over the warm popcorn, tossing vigorously to coat every piece thoroughly. Transfer the coated popcorn back to the baking sheet and bake for 10 minutes. This low-temperature bake allows the cheese coating to adhere and form a thin, even layer without clumping.
- Make the caramel sauce: In a medium heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light corn syrup, honey, cream of tartar, and 1/4 tsp salt. Stir until the sugar dissolves. Attach a candy thermometer to the pan and cook without stirring until the mixture reaches 250°F (hard-ball stage). Periodically wipe down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
- Finish the caramel sauce: Once the caramel reaches 250°F, remove the pan from heat and immediately stir in the baking soda. The mixture will foam and lighten in color—this aeration creates light, crunchy clusters in the final popcorn.
- Coat the popcorn with caramel: Quickly drizzle the hot caramel over the cheese-coated popcorn. Using two spatulas, fold the mixture gently to ensure each kernel is evenly covered. Work quickly to avoid sticky clumps and to maintain the perfect sweet-savory balance.
- Bake the caramel-coated popcorn: Reduce the oven temperature to 250°F. Spread the popcorn mixture in a single layer on the baking sheet. Bake for 20 minutes, stirring every 5 minutes. This ensures even cluster formation and prevents burning at the edges.
- Cool and finish: Remove the popcorn from the oven and immediately sprinkle with sea salt flakes while still warm. Let the popcorn cool completely on the baking sheet, listening for a gentle crackling sound as it crisps. Once cooled, break into bite-sized clusters and enjoy.
Notes
- Using sodium citrate in the cheese coating helps the cheddar powder adhere better and avoids clumping.
- Removing unpopped kernels ensures no burnt flavors transfer to the final popcorn.
- Low temperature baking after adding cheese powder helps set the coating gently without melting or clumping.
- Wiping down the sugar sides with a wet brush prevents crystallization, ensuring smooth caramel.
- Adding baking soda to hot caramel creates beneficial air pockets for light, crunchy clusters.
- Stirring during the final bake distributes heat evenly and prevents burning.
- Sprinkling sea salt flakes at the end enhances the sweet and savory contrast beautifully.
