Description
Kettle Chip Caramel Popcorn is a delightful snack combining the crunch of kettle chips and popcorn with a rich, buttery caramel coating, finished with a drizzle of melted chocolate and optional sprinkles for added sweetness and texture. Perfect for parties or movie nights, this treat delivers a perfect balance of salty and sweet flavors.
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
Topping
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 250 degrees Fahrenheit. Prepare an extra-large mixing bowl and combine the popped popcorn and slightly crushed kettle chips. 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, bringing the mixture to a boil while stirring constantly.
- Boil Caramel: Let the mixture boil for 5 minutes without stirring, reaching about 252 degrees Fahrenheit if using a thermometer. Immediately remove from heat.
- Add Vanilla and Baking Soda: Stir in the vanilla extract and baking soda until well combined. The mixture will foam up and double in volume.
- Combine Caramel and Popcorn Mix: Carefully drizzle the hot caramel over the popcorn and kettle chips mixture, tossing to coat everything evenly.
- Bake the Coated Popcorn: Spread the coated popcorn evenly onto a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, removing every 15 minutes to toss the popcorn for even coating.
- Add Sprinkles: If using sprinkles, add them immediately after removing the popcorn from the oven at the end of the 1-hour bake. Let cool to room temperature.
- Melt Chocolate: Place the chocolate chips in a small mixing bowl and heat in the microwave at 50% power in 30-second intervals, stirring well between each, until the chocolate is melted and smooth.
- Drizzle Chocolate: Transfer the melted chocolate to a small resealable bag, seal it, and cut a tiny tip from the corner. Drizzle the chocolate evenly over the cooled popcorn.
- Set Chocolate and Store: Allow the chocolate to set at room temperature or in the refrigerator. Break the popcorn into pieces and store in an airtight container at room temperature for freshness.
Notes
- Ensure to toss the popcorn every 15 minutes during baking to avoid burning and to achieve even coating.
- If you prefer a softer caramel texture, reduce baking time slightly to 45 minutes.
- Use a silicone liner or parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Substitute milk chocolate with dark chocolate for a richer flavor or white chocolate for a sweeter variation.
- Store in an airtight container to keep the popcorn fresh and crunchy up to one 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: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
