Instructions

• Preheat the oven to 250°F. Place 11 cups popped plain unsalted popcorn in an extra-large mixing bowl. Slightly crush 4 cups Kettle Brand Sea Salt Kettle Chips until they measure about 2 1/2 cups, then add the crushed chips to the popcorn and set the bowl aside.
• In a 2‑quart saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in 1 cup packed light brown sugar and 1/2 cup corn syrup and stir constantly until the mixture comes to a boil.
• Once boiling, allow the mixture to boil for 5 minutes without stirring. Remove the saucepan from the heat immediately, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda until well combined (the mixture will foam and increase in volume). Use caution—the caramel is very hot.
• Immediately drizzle the hot caramel evenly over the popcorn and crushed kettle chips. Gently toss the popcorn and chips in the bowl until the caramel coats them as evenly as possible.
• Spread the coated popcorn mixture in an even layer on a baking sheet lined with a silicone liner. Bake in the preheated 250°F oven for 1 hour, removing the sheet and gently tossing the popcorn every 15 minutes (four times total).
• If using sprinkles, add them immediately after removing the popcorn from the oven (while still warm). Allow the popcorn to cool at room temperature.
• Place 3/4 cup milk chocolate or semi-sweet chocolate chips in a small mixing bowl. Microwave at 50% power in 30‑second intervals, stirring well between intervals, until the chocolate is melted and smooth.
• Transfer the melted chocolate to a small resealable bag, seal the bag, snip a tiny tip from one corner, and drizzle the chocolate evenly over the cooled popcorn.
• Allow the chocolate to set at room temperature or chill briefly in the refrigerator until firm. Break the popcorn into pieces and store in an airtight container at room temperature.