Description
Crunchy and sweet Kettle Chip Caramel Popcorn combines salty kettle chips and buttery caramel coating with a drizzle of melted chocolate, creating a perfect balance of flavors and textures for a delightful snack.
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
Topping
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 250 degrees Fahrenheit and prepare a large mixing bowl for the popcorn and kettle chips.
- Combine Popcorn and Chips: Pour the popped plain unsalted popcorn and slightly crushed kettle chips into the extra large mixing bowl and set aside.
- Make 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 Sauce: Allow the caramel mixture to boil for 5 minutes without stirring, reaching approximately 252 degrees Fahrenheit if using a thermometer. Then immediately remove from heat.
- Add Vanilla and Baking Soda: Stir in vanilla extract and baking soda until well combined; the mixture will foam and double in volume, creating a light caramel coating.
- Coat Popcorn Mixture: Carefully drizzle the hot caramel mixture over the popcorn and kettle chips and toss thoroughly to ensure even coating.
- Bake: Spread the coated popcorn mixture evenly onto a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, tossing the popcorn every 15 minutes to coat evenly.
- Add Sprinkles: If using sprinkles, add them immediately after the 1 hour baking time is completed while the popcorn is still warm.
- Cool Popcorn: Allow the popcorn to cool completely at room temperature.
- Melt Chocolate: Place the milk or semi-sweet chocolate chips in a small mixing bowl and heat in the microwave on 50% power in 30-second increments, stirring well between intervals until melted and smooth.
- Drizzle Chocolate: Transfer the melted chocolate to a small resealable bag, seal it, cut off a tiny tip from a corner, and drizzle the chocolate evenly over the cooled popcorn.
- Set Chocolate and Store: Let the chocolate set at room temperature or refrigerate briefly. Break the popcorn into pieces and store in an airtight container at room temperature.
Notes
- To avoid burning the caramel, stir constantly during melting and boiling stages.
- If you prefer a different texture, use dark chocolate chips instead of milk or semi-sweet chocolate.
- Use a silicone liner or parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Toss the popcorn every 15 minutes during baking to ensure the caramel coats evenly and doesn’t clump.
- Allow popcorn to cool completely before breaking into pieces to maintain crunchiness.
- Store in an airtight container to keep the popcorn fresh and crisp for up to one week.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
