Description
This delicious Kettle Chip Caramel Popcorn combines crunchy kettle chips with sweet caramel and chocolate drizzle. It's a perfect snack for parties or movie nights with a delightful balance of salty and sweet flavors.
Ingredients
Scale
Popcorn Mixture
- 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
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 250 degrees Fahrenheit. Combine the popped popcorn and slightly crushed kettle chips in an 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 light brown sugar and corn syrup, then bring to a boil while stirring constantly.
- Boil Without Stirring: Allow the mixture to boil for 5 minutes without stirring, reaching about 252 degrees Fahrenheit if using a thermometer, then immediately remove from heat.
- Add Vanilla and Baking Soda: Stir in vanilla extract and baking soda thoroughly; 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. Toss thoroughly to evenly coat the mixture.
- Bake Popcorn Mix: Spread the coated popcorn and chips on a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, stirring and tossing every 15 minutes. If using sprinkles, add them immediately after baking.
- Cool Mixture: Allow the caramel popcorn to cool at room temperature after baking.
- Melt Chocolate: Place the chocolate chips in a small mixing bowl and microwave on 50% power in 30-second increments, stirring well between intervals until smooth and fully melted.
- Drizzle Chocolate: Transfer melted chocolate to a small resealable plastic bag. Seal and cut a tiny corner off. Drizzle chocolate evenly over the cooled caramel popcorn.
- Set Chocolate and Store: Allow the chocolate to set at room temperature or refrigerate briefly. Once set, break into pieces and store popcorn in an airtight container at room temperature.
Notes
- For best results, use fresh popcorn and crush kettle chips just before mixing to maintain optimal crunch.
- Use a candy thermometer to ensure the caramel reaches the perfect temperature for a smooth coating.
- Stir popcorn every 15 minutes during baking to prevent burning and ensure even caramel coating.
- Optional sprinkles can be added right after baking for a festive touch before caramel cools.
- Microwave chocolate on low power to avoid scorching and ensure smooth melting.
- Store popcorn in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
