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Caramel Cheese Popcorn Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 46 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 to 8.8 servings
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Description

This Caramel Cheese Popcorn Mix is a delightful blend of sweet, salty, and savory flavors combining crispy popcorn coated with cheddar cheese powder and framed by rich, crunchy caramel clusters. The process involves stovetop popping, oven baking for cheese adherence, and caramel preparation to create a unique, addictive snack perfect for parties or movie nights.

Ingredients

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

  1. Pop the Corn: Begin heating a large, heavy pot over medium heat. Add the vegetable oil and wait for it to shimmer. Add three test kernels and cover. Once they pop, add the rest of the kernels and 1/2 tsp salt. Cover and gently shake the pot to ensure even popping. Once popping slows to 2–3 seconds between pops, remove from heat and discard any unpopped kernels to avoid burning.
  2. Prepare Cheese Coating: Preheat the oven to 200°F. Spread the popped popcorn on a rimmed baking sheet. In a large bowl, whisk cheddar cheese powder with sodium citrate. Drizzle melted butter over warm popcorn and toss vigorously to coat evenly. Transfer popcorn back to the baking sheet and bake for 10 minutes to set the cheese layer and prevent clumping.
  3. Make Caramel: In a medium heavy-bottomed saucepan, combine unsalted butter, sugar, light corn syrup, honey, cream of tartar, and 1/4 tsp salt. Stir until sugar dissolves. Attach a candy thermometer to the pan side and cook without stirring until the mixture reaches 250°F (hard-ball stage). Wipe sugar crystals from pan sides with a wet brush throughout cooking.
  4. Finish Caramel Mixture: Remove pan from heat and immediately stir in baking soda. The caramel will foam and lighten, creating air pockets essential for light, crunchy clusters.
  5. Combine Caramel and Popcorn: Quickly drizzle the hot caramel over the cheese-coated popcorn. Using two spatulas, gently fold the mixture to coat all pieces evenly, working swiftly to avoid sticky clumps and to keep texture balanced.
  6. Cluster and Bake: Reduce oven to 250°F. Spread the caramel-coated popcorn in a single layer on the baking sheet. Bake for 20 minutes, stirring every 5 minutes to ensure even cluster formation and prevent burning.
  7. Cool and Finish: Remove from oven and sprinkle sea salt flakes over the warm popcorn. Let it cool completely on the baking sheet; you will hear a gentle crackling sound as it crisps. Once cooled, break into bite-sized clusters and serve.

Notes

  • Shaking the pot during popping prevents kernels from burning and ensures even cooking.
  • Sodium citrate helps the cheese powder to adhere smoothly and prevents clumping.
  • Be cautious working with hot caramel; it reaches high temperatures and can cause burns.
  • Wiping the pan sides prevents sugar crystallization for a smoother caramel.
  • Stirring the caramel-coated popcorn during baking is crucial to form even clusters and avoid burnt edges.
  • Allow cooling fully for best crisp texture and easier cluster separation.
  • Sea salt flakes add a final savory crunch that enhances the sweet and cheesy flavors.

Find it online: https://slsrecipes.com/caramel-cheese-popcorn-mix-recipe/