Description
A deliciously sweet and salty snack combining the crunch of popped popcorn and sea salt kettle chips coated in homemade caramel and drizzled with melted chocolate for a delightful treat 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
Topping
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 250 degrees Fahrenheit, preparing it for caramel to bake onto the popcorn and chips.
- Combine Popcorn and Chips: In an extra large mixing bowl, pour the popped popcorn and slightly crushed kettle chips; set this mixture 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 and bring the mixture to a boil while stirring constantly.
- Boil and Add Flavorings: Allow the caramel to boil for 5 minutes without stirring (optionally reaching 252 degrees if using a thermometer). Remove from heat immediately, then stir in the vanilla extract and baking soda; the mixture will foam and double in volume.
- Coat Popcorn and Chips: Carefully drizzle the hot caramel sauce over the popcorn and chips and toss well to ensure even coating.
- Bake Caramel Coated Mixture: Spread the coated popcorn onto a baking sheet lined with a silicone liner. Bake in the preheated oven for 1 hour, tossing every 15 minutes to coat evenly. If using sprinkles, add them immediately after baking.
- Cool: Remove from oven and let the popcorn cool to room temperature.
- Melt Chocolate: Place the chocolate chips in a small bowl. Microwave at 50% power in 30 second increments, stirring between each until smooth and melted.
- Drizzle Chocolate: Transfer melted chocolate to a small resealable bag, seal, cut a tiny tip from the corner, and drizzle the chocolate evenly over the cooled popcorn.
- Set Chocolate and Store: Allow the chocolate to set at room temperature or chill in the refrigerator. Once set, break the popcorn into pieces and store in an airtight container at room temperature.
Notes
- Use a candy thermometer to ensure the caramel reaches the proper temperature for a perfect chewy texture.
- Gently crush the kettle chips to avoid too fine crumbs that might not hold texture well.
- Sprinkles are optional but add a fun colorful touch for parties or celebrations.
- For a dairy-free option, substitute butter with coconut oil and use dairy-free chocolate chips.
- Stir the caramel without interruption only during initial melting and boiling to prevent crystallization.
- Baking and tossing every 15 minutes helps evenly coat caramel and prevents burning.
- Store in airtight containers to maintain crispness and freshness 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: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
