How To Make Kettle Chip Caramel Popcorn
Level up a classic snack with this caramel popcorn recipe. It’s tossed with kettle chips in wet caramel sauce, then finished with a drizzle of chocolate.
- 11cupsplain unsalted popcorn,popped
- 4cupsKettle Brand Sea Salt Kettle Chips,slightly crushed to about 2½ cups
- ½cupunsalted butter
- 1cuplight brown sugar,packed
- ½cupcorn syrup
- 1tspvanilla extract
- ½tspbaking soda
- ¾cupmilk chocolate or semi-sweet chocolate chips
Preheat oven to 250 degrees F. Pour popcorn and kettle chips into an extra-large mixing bowl and set aside.
Melt butter in a 2-quart saucepan over medium heat. Stir in brown sugar and corn syrup and bring to a boil stirring constantly.
Allow to boil for 5 minutes without stirring then immediately remove from heat and stir in vanilla and baking soda until well combined (it will foam up and double in volume).
Immediately drizzle mixture over popcorn and toss to evenly coat.
Spread onto a baking sheet lined with a silicone liner and bake in preheated oven for 1 hour, removing from oven and tossing every 15 minutes.
If using sprinkles immediately add sprinkles once the 1 hour is up. Cool at room temperature.
Place chocolate chips in a small mixing bowl. Heat in microwave on 50% power in 30-second increments, stirring well between intervals, until melted and smooth.
Transfer to a small resealable bag, seal bag, and cut a tiny tip from the corner. Drizzle chocolate evenly over popcorn.
Allow chocolate to set at room temperature or in the refrigerator, then break the popcorn into pieces.
Store in an airtight container at room temperature.
- Calories: 253.91kcal
- Fat: 12.88g
- Saturated Fat: 7.17g
- Trans Fat: 0.31g
- Monounsaturated Fat: 3.35g
- Polyunsaturated Fat: 1.42g
- Carbohydrates: 34.89g
- Fiber: 1.09g
- Sugar: 29.71g
- Protein: 1.56g
- Cholesterol: 22.75mg
- Sodium: 129.54mg
- Calcium: 34.81mg
- Potassium: 74.60mg
- Iron: 0.54mg
- Vitamin A: 71.48µg
- Vitamin C: 0.02mg
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