Description
This Kettle Chip Caramel Popcorn recipe combines the crunchy saltiness of kettle chips with sweet homemade caramel and a drizzle of melted chocolate for a delightful sweet and salty snack perfect for sharing or enjoying anytime.
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 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Chocolate Drizzle
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 250 degrees Fahrenheit. In an extra large mixing bowl, combine the popped popcorn and 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, bring to a boil while stirring constantly.
- Boil and Combine: Allow the mixture to boil for 5 minutes without stirring, aiming for about 252 degrees Fahrenheit if using a thermometer. Remove from heat immediately and stir in the vanilla extract and baking soda until well combined; the mixture will foam and double in volume.
- Coat Popcorn: Carefully drizzle the hot caramel sauce over the popcorn and kettle chip mixture, tossing well to coat evenly.
- Bake: Spread the coated popcorn and chips onto a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, removing and tossing every 15 minutes to ensure even coating. If using sprinkles, add them immediately after baking while warm. Let cool at room temperature.
- Melt 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 melted.
- Drizzle Chocolate: Transfer the melted chocolate to a small resealable bag, seal it, cut a tiny tip off a corner, and drizzle the chocolate evenly over the cooled popcorn mixture.
- Set and Store: Allow the chocolate to set at room temperature or refrigerate until firm. 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 for easy cleanup.
- Be very careful when handling the hot caramel; it can cause burns.
- For a richer flavor, use semi-sweet chocolate instead of milk chocolate if preferred.
- If you don’t have corn syrup, you can substitute with an equal amount of light honey or golden syrup as an alternative.
- Stir the popcorn frequently during baking to ensure the caramel coats evenly and prevents burning.
- Add sprinkles right after baking while the caramel is still warm to help them stick better.
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: 20 mg
