Description
Kettle Chip Caramel Popcorn combines the crunchy delight of kettle chips with sweet, buttery caramel-coated popcorn, finished with a drizzle of melted chocolate. This snack is perfect for movie nights or gatherings, offering a delightful mix of salty and sweet flavors with an irresistible crunch.
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 Topping
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat and Prepare Bowl: Preheat your oven to 250 degrees Fahrenheit. Pour the popped popcorn and slightly crushed kettle chips into an extra-large mixing bowl and set it 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 while stirring constantly.
- Boil Caramel: Allow the caramel mixture to boil for 5 minutes without stirring, until it reaches about 252 degrees Fahrenheit or a consistent boil. Remove from heat immediately.
- Add Vanilla and Baking Soda: Stir in vanilla extract and baking soda until well combined, causing the mixture to foam and double in volume.
- Coat Popcorn and Chips: Carefully and quickly drizzle the hot caramel sauce over the popcorn and kettle chips. Toss gently but thoroughly to coat everything evenly.
- Bake the Mixture: Spread the coated popcorn and chips onto a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, removing every 15 minutes to toss the mixture to prevent clumps.
- Add Sprinkles (Optional): If using sprinkles, add them immediately after removing the popcorn from the oven once the hour is complete. Allow it to cool at room temperature.
- Melt Chocolate: Place chocolate chips in a small mixing bowl and heat in the microwave at 50% power in 30-second intervals, stirring well between each, until melted and smooth.
- Drizzle Chocolate: Transfer the melted chocolate to a small resealable bag, seal it, and cut a tiny tip from one corner. Drizzle the chocolate evenly over the cooled caramel popcorn.
- Set Chocolate and Store: Allow the chocolate to set at room temperature or in the refrigerator. Once hardened, break the popcorn into pieces and store in an airtight container at room temperature.
Notes
- Use a silicone liner or parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- If you don’t have a candy thermometer, boil the caramel for exactly 5 minutes to reach the right temperature.
- Be careful when handling hot caramel as it can cause burns.
- For a different flavor twist, try using dark chocolate instead of milk or semi-sweet chocolate chips.
- Add nuts or dried fruit for extra texture and flavor.
- Pop the popcorn fresh or use good quality pre-popped popcorn for best results.
- Store popcorn in an airtight container to keep it fresh and crunchy for up to a week.
Nutrition
- Serving Size: 1 cup
- 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
