Popcorn is one of my weaknesses. Well, one among many. Kettle popcorn even more so. In fact, several times a week like clockwork, it is my 4:00 pm snack at work. And, it’s on my Weight Watchers approved food list so that is an added plus. Recently I had some white chocolate caramel popcorn at a local cake shop and it was so delightful I knew I had to try and recreate it.
I found this recipe and reduced it a bit as I was using snack size popcorn bags. I also added some chocolate drizzle on it to give it an added sweet touch. And I’m sitting here eating some of this now as I write this and it is entirely wonderful. These could easily be turned into popcorn balls and made for your next party.
Chocolate Caramel Popcorn (Recipe slightly adapted from The Cupcake Theory)
2 – 1.2 oz packages Jolly Time 100 Calorie Healthy Pop Kettle Corn microwaveable popcorn, popped
1/4 c butter
1/2 cup brown sugar
1 Tbsp light corn syrup
½ tsp vanilla
8 large marshmallows
Using a medium sauce pan, melt butter over medium heat. Add in brown sugar, corn syrup and vanilla. Stir to combine. Add in marshmallows and stir until completely melted and mixture is smooth.
Place popped popcorn, careful not to add kernels, to a large mixing bowl. Drizzle caramel mixture over popcorn and toss to combine. Mixture will be very sticky and harden fast so do this quickly.
Spread parchment paper on a large cookie sheet. Spread the caramel popcorn on the cookie sheet. Add chocolate chips to a ziplock bag. Melt in the microwave in 15 second increments until chocolate is melted. Seal the bag and knead it to mix together. Snip the end of a corner of the bag off and drizzle it on the popcorn.
Store in an airtight container.