Description
Deliciously crunchy Kettle Chip Caramel Popcorn combines salty kettle chips with sweet caramel coating and a drizzle of milk or semi-sweet chocolate, perfect for a unique snack or party treat.
Ingredients
Scale
Popcorn and Chips
- 11 cups popped plain unsalted popcorn
- 4 cups Kettle Brand Sea Salt Kettle Chips, slightly crushed to about 2 1/2 cups
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Chocolate Drizzle and Optional Toppings
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Popcorn Mix: Preheat your oven to 250 degrees Fahrenheit. In a very large mixing bowl, combine the popped plain unsalted popcorn and slightly crushed kettle chips, then set aside.
- Make Caramel Sauce: Melt the unsalted butter in a 2-quart saucepan over medium heat. Stir in the packed light brown sugar and corn syrup and bring to a boil, stirring constantly.
- Boil Without Stirring: Let the mixture boil for 5 minutes without stirring. (If using a candy thermometer, the temperature should reach 252 degrees Fahrenheit.) Then immediately remove from heat.
- Add Vanilla and Baking Soda: Stir in the vanilla extract and baking soda quickly until well combined. The mixture will foam up and double in volume.
- Coat Popcorn and Chips: Carefully drizzle the hot caramel sauce over the popcorn and kettle chips mixture, then toss gently but thoroughly to evenly coat everything.
- Bake the Coated Popcorn: Spread the coated popcorn and chips evenly onto a baking sheet lined with a silicone liner or parchment paper. Bake in the preheated oven for 1 hour, removing every 15 minutes to toss and redistribute the mixture. After baking, sprinkle optional sprinkles immediately if using, and allow to cool at room temperature.
- Melt Chocolate Chips: Place the milk or semi-sweet chocolate chips in a small bowl and heat in the microwave at 50% power in 30-second increments, stirring well between each, until smooth and melted.
- Drizzle Chocolate: Transfer the melted chocolate into a small resealable bag, seal it, and cut a tiny tip from the corner. Drizzle the chocolate evenly over the cooled popcorn mixture.
- Set Chocolate and Store: Allow the chocolate to set at room temperature or place in the refrigerator briefly. Once set, break into clusters and store in an airtight container at room temperature.
Notes
- Use a silicone liner or parchment paper to prevent sticking and make cleanup easier.
- Be cautious when handling hot caramel as it can cause burns.
- For best texture, allow caramel-coated popcorn to cool completely before drizzling chocolate.
- You can substitute semi-sweet chocolate chips with dark or white chocolate based on preference.
- Optional sprinkles add a festive touch but can be omitted for a simpler presentation.
- Store popcorn in an airtight container within 3-5 days for optimal freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
