Categorized:
- Christmas
- Desserts
- Holidays
- Treats and Snacks
Tagged:
- butter
- chocolate chips
- corn syrup
- popcorn
- potato chips
- sprinkles
- sugar
- vanilla extract
Kettle Chip Caramel Popcorn
Ingredients
- 11 cups popped plain unsalted popcorn
- 4 cups Kettle Brand Sea Salt Kettle Chips, slightly crushed to about 2 1/2 cups
- 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
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- Sprinkles (optional)
Instructions
- Preheat oven to 250 degrees. 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 5 minutes without stirring (mine reached 252 degrees if you’re using a thermometer) then immediately remove from heat and stir in vanilla and baking soda until well combined (it will foam up and double in volume).
- Immediately (and carefully, it’s hot!) drizzle mixture over popcorn and toss to evenly coat.
- Spread onto a baking sheet lined with a silicone liner and bake in preheated oven 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 and drizzle chocolate evenly over popcorn.
- Allow chocolate to set at room temperature or in refrigerator, then break popcorn into pieces. Store in an airtight container at room temperature.
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