Description
Kettle Chip Caramel Popcorn is a delightful sweet and salty snack that combines crunchy popcorn with slightly crushed sea salt kettle chips, all coated in a rich homemade caramel sauce and drizzled with melted chocolate. Perfect for parties, movie nights, or as a sweet treat.
Ingredients
Scale
Main Ingredients
- 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
Toppings
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Mix: Preheat your oven to 250 degrees Fahrenheit. In an extra large mixing bowl, combine the popped popcorn and the slightly crushed kettle chips, then set aside.
- Make the Caramel Sauce: In a 2-quart saucepan over medium heat, melt the unsalted butter. Stir in the packed light brown sugar and corn syrup and bring the mixture to a boil, stirring constantly to prevent burning.
- Boil Without Stirring: Allow the caramel mixture to boil undisturbed for 5 minutes or until it reaches about 252 degrees Fahrenheit if using a thermometer.
- Add Vanilla and Baking Soda: Remove from heat immediately and stir in the vanilla extract and baking soda. The mixture will foam up and double in volume creating a light caramel coating.
- Coat Popcorn and Chips: Quickly and carefully drizzle the hot caramel over the popcorn and kettle chips. Toss thoroughly to evenly coat all the pieces.
- Bake the Popcorn: Spread the coated mixture onto a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, stirring and tossing every 15 minutes to ensure even coating and prevent burning. If using sprinkles, add them immediately after baking.
- Cool the Popcorn: Remove the treated popcorn from the oven and let it cool at room temperature so it becomes crispy.
- Melt the Chocolate: Place the chocolate chips in a small mixing bowl and heat in the microwave at 50% power in 30-second increments, stirring well between each until smooth and fully melted.
- Drizzle Chocolate: Transfer the melted chocolate to a small resealable bag. Seal the bag and cut a tiny tip off one corner, then drizzle the chocolate evenly over the cooled popcorn.
- Set Chocolate and Store: Allow the chocolate to set at room temperature or speed up the process by refrigerating. Once set, break the popcorn into pieces and store in an airtight container at room temperature.
Notes
- Use silicone liners or parchment paper on baking sheets to prevent sticking and for easy cleanup.
- Be careful when handling hot caramel as it can cause burns.
- Adjust the chocolate type based on your preference; dark chocolate or white chocolate work well too.
- Adding sprinkles immediately after baking adds a festive touch but can be omitted.
- Ensure popcorn is plain and unsalted to balance the sweetness of the caramel and saltiness of the kettle chips.
- The baking process helps the caramel set and increases crunchiness; do not skip this step.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
