Description
This Kettle Chip Caramel Popcorn combines crunchy kettle chips with sweet homemade caramel coating and a drizzle of melted chocolate for an irresistible snack perfect for parties or movie nights.
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 Optional
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven Preheat your oven to 250 degrees Fahrenheit to prepare for baking the coated popcorn mixture.
- Combine Popcorn and Chips In an extra large mixing bowl, pour in the popped popcorn and crushed kettle chips, then set aside.
- Make Caramel Sauce Melt the butter in a 2-quart saucepan over medium heat. Stir in the brown sugar and corn syrup, then bring the mixture to a boil while stirring constantly.
- Boil Caramel Allow the mixture to boil without stirring for 5 minutes until it reaches around 252 degrees Fahrenheit, then immediately remove it from heat.
- Add Vanilla and Baking Soda Stir in the vanilla extract and baking soda quickly; the mixture will foam and double in volume.
- Coat Popcorn Mixture Carefully drizzle the hot caramel sauce over the popcorn and kettle chips. Toss gently but thoroughly to ensure even coating.
- Bake the Popcorn Spread the coated popcorn onto a baking sheet lined with a silicone liner and bake in the oven for 1 hour, stirring and tossing every 15 minutes to prevent burning.
- Add Sprinkles If using sprinkles, add them immediately after removing the popcorn from the oven at the 1-hour mark.
- Cool Popcorn Allow the popcorn to cool at room temperature so the caramel can set properly.
- Melt Chocolate Place the chocolate chips in a small mixing bowl. Microwave on 50% power in 30 second increments, stirring between each, until melted and smooth.
- Drizzle Chocolate Transfer the melted chocolate to a small resealable bag, seal it, and cut a tiny corner tip to drizzle the chocolate evenly over the cooled popcorn.
- Set Chocolate and Serve Let the chocolate drizzle set at room temperature or place in the refrigerator to speed up setting. Break popcorn into pieces and store in an airtight container at room temperature.
Notes
- Use a silicone liner or parchment paper on your baking sheet to prevent sticking and ease clean-up.
- Ensure you stir the caramel sauce constantly during boiling to avoid burning.
- Adding baking soda to the caramel creates a lighter, foamier texture that coats popcorn better.
- If you don’t have a thermometer, boil caramel for a full 5 minutes and watch for a thick syrup consistency.
- Optional sprinkles add festive color but can be omitted if preferred.
- Store popcorn in an airtight container to preserve crunchiness for up to 1 week.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 250 kcal
- Sugar: 20 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: 20 mg
