So apparently I am some sort of popcorn junkie. After, whining about the fact that Popcorn, Indiana didn't make their delicious BBQ flavor anymore (RIP) they nicely sent me several bags of their current offerings. I was obsessed with their Dark Fudge Sea Salt Drizzlecorn (as good as it sounds) so I decided to try and make some of my own with their Original Kettlecorn.
We had a lot of leftover Halloween candy so I chopped up some Hersey's bars and used the caramel recipe from last year's Salted Caramel Apple Pie. It was delicious (if I do say so myself). Here is the recipe if you'd like to try it out yourself.
Salted Caramel Chocolate Popcorn
1 cup granulated sugar
1/4 cup water
1 stick unsalted butter
1/2 cup heavy cream
1 cup chocolate chips or chopped up chocolate candy
1 bag Popcorn, Indiana Kettlecorn
sea salt to taste
Whisk together sugar and water in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper. Remove from the heat and immediately but slowly add the heavy cream—be careful, the mixture will bubble rapidly and steam. Whisk the final mixture together well and set aside to cool.
Spread the popcorn out on cookie sheets. After the caramel has cooled for a few minutes, pour it over the popcorn and sprinkle the chocolate on top. The chocolate will probably melt but that's ok! As my dad would say, it's all going to the same place anyway. Sprinkle with sea salt. Let cool and enjoy. If your caramel is still soft, you can also put it in the freezer.
*As I said above, Popcorn, Indiana sent me several bags of popcorn after I wrote this post about BBQ popcorn. No other compensation was provided. I try to keep things around here very straightforward and transparent. If you ever have any question please feel free to reach out to me.