Baked Kettle Corn

Salty and sweet morsels of popcorn interspersed with nuggets of chocolate-drenched popcorn and roasted almonds…my diet is ruined. Not that I was really on a diet, but if I had been, it would totally be ruined.

This stuff is pure bliss. Purely addictive. And purely delicious.

Thanks, Becky, for introducing this evilly beautiful popcorn into my life.

Baked Kettle Corn

One Year Ago: Critical Ingredients and Simple Tips
Two Years Ago: Skillet Chicken with Broccoli, Pasta and Parmesan
Three Years Ago: Mango Lassi

Baked Kettle Corn {The Loaded Version}

Baked Kettle Corn {The Loaded Version}

Note: the 1/8 teaspoon salt is optional. Use it if you want even more of a sweet/salty contrast. You’ll get that anyway by using salted butter but if you want to amp it up even more, throw in the salt, too.

Ingredients

  • 5-6 quarts popped corn (about 1 cup unpopped kernels)
  • 1 cup butter (not unsalted!)
  • 1/8 teaspoon salt (optional)
  • 3/4 cup granulated sugar
  • 2 cups roasted, salted almonds
  • 1 1/2 cups chocolate chips (semisweet, milk, white or bittersweet)

Directions

  1. Preheat oven to 300 degrees F. In a small saucepan over medium-low heat, melt the butter and sugar (and salt, if using) together, stirring often, until the sugar is mostly dissolved and the mixture is very thick, about 5 minutes. The mixture shouldn’t come to a simmer.
  2. Pop the popcorn and sift through the popped corn to get rid of the unpopped kernels (I don’t want anyone to sue me for a broken molar!). Place the popped corn in a very large bowl (or two medium bowls). Sprinkle almonds on top of the popped corn. If you want to coat some of the popcorn in chocolate, reserve about 3-4 cups of popcorn before proceeding with the next step. Once the butter and sugar mixture is finished warming/dissolving, pour it over the popped corn, stirring all the while to evenly coat the popcorn. Divide the popcorn between two large rimmed baking sheets and bake for 10 minutes. Remove from the oven and let the popcorn cool on the baking sheets. When cool, the popcorn can be stored in an airtight container for up to a week.
  3. To coat the reserved popcorn in chocolate, melt the 1 1/2 cups chocolate chips in a medium microwave-safe bowl until completely melted and smooth. Toss in the reserved popcorn and using a rubber spatula, gently fold the popcorn into the chocolate mixture, taking care not to be too ambitious and break the popcorn into pieces. When the popcorn is evenly coated, pour onto a lined baking sheet (with a silpat or parchment) and refrigerate until the chocolate has set. Break the popcorn into pieces and toss with the baked and cooled popcorn.
http://www.melskitchencafe.com/baked-kettle-corn-the-loaded-version/

Recipe Source: adapted from my friend, Becky M.

31 Responses to Baked Kettle Corn {The Loaded Version}

  1. allison says:

    Oh, I really like you’re new look!

  2. Kensi says:

    Mmmm. I bet this is SO good! I can’t wait to try it! And yes, it will totally ruin my diet!

  3. Kathy Davis says:

    Yum!! This looks like heaven. I like your new design, almost didn’t recognize it. :)

  4. Meghan says:

    This looks so yummy!

  5. Sara says:

    Oh yum! I love kettle corn.

  6. Monica says:

    I love kettle corn. I like the new look of your blog too!

  7. Who doesn’t love the sweet salty combo of kettle corn?

    Love the new blog design!!

  8. Kim in MD says:

    What an amazing combination! It looks addicting! Your photo is stunning, Melanie!

  9. Tricia says:

    Hi Mel,

    It’s Mariann’s sister! What popcorn kernal brand do you recommend using? Is there something better then jolly time?

  10. Kristy Walker says:

    I’m sure someone’s going to ask if you can use microwave popcorn for this. I tried it today and these are my thoughts: 2 bags wasn’t quite enough, I had leftover sauce at the bottom of my bowl that poured onto the cookie sheets and those portions of the popcorn went soggy. Also, it turned out a little bit too buttery tasting for my liking– though it is still really good.

    So, microwaved popcorn did work. I’d recommend using 2 1/2 bags and trying to find the unflavored kind. Thanks for the yummy recipe! I’m sharing with some friends for a meeting this afternoon and I think they’ll love it.

  11. Cheri says:

    Kettle Corn is wonderful! Can’t wait to try this. My hubby loves popcorn for his night time snack:-)
    Trinkets2Treasure1.etsy.com

  12. Shandra says:

    Cute new website Melanie! You can’t go wrong with blue and brown–those are my favorite colors! (Can you email me who does your website, we are looking to change up our site but have not had good success with programmers/designers. Yours is always so cute, professional and functional. Thanks for the tip :)

    P.S. That popcorn looks absolutely delicious!!

  13. YUM!! I love kettle corn–and I love the changes to your look! What a great site you have!! xo

  14. Molly says:

    This looks sinful and yummy…thanks for another “keeper” recipe, and I love your new design!

  15. We took a poll in my classroom today of our favorite popcorn flavors. I’m pretty sure this would have been the favorite if my third graders were aware!
    This looks delicious!

  16. Shanna says:

    Love the blues and browns you’ve put on here!

  17. Kira says:

    I too have to say I like the new look. Clean and crisp! The popcorn also sounds delicious!

  18. Melanie says:

    Test, test

  19. Melanie says:

    test, test, test

  20. Shelley says:

    Made this today. My only problem was when I poured the sauce on the popcorn, it went kind of soggy. What can I do to prevent this?

    • Mel says:

      Shelley – that could be due to a couple of things that come to mind: 1) Not enough popcorn…perhaps pop another couple of cups to help absorb the butter/sugar syrup, 2) baking it for a few more minutes may help, and 3) cooking the sugar and butter longer to make sure it is completely melded together (not puddles of butter). Hope that helps a little!

  21. mariann says:

    This is bad. Very, very, very bad.
    Dang you.

  22. grace says:

    almonds are such a better choice than peanuts. yeah, i could sit on the couch, stare mindlessly at the tv, and eat an entire batch of this. good times. :)

  23. Baked Kettle Corn? That’s just dirty delicious to infinity!!

  24. Becky says:

    Melanie! I’m so glad you’ve come to the dark side! And now we can drag all these poor suckers down with us! What better way to ruin a diet? :) Ahh, what would we all do without Melanie? I know my family LOVES you!!!

  25. Wende says:

    I am always looking for a great popcorn recipe for our Family Movie Night and this one looks too good….

    I shared this on my Must Try Tuesday post this week…

    http://therickettchronicles.blogspot.com/2011/03/must-try-tuesday-march-8-2011_08.html

  26. Diane Carol says:

    I made this tonight…and the only sub I made was using sliced almonds. It is fantastic! We named it home-made “Fiddle-Faddle”….oh…and I added kosher salt after I drizzled melted hershey bars over it….fabulous. Thank you! We’ll be making this again!

  27. Julie says:

    I made this treat. I love it because it has ingredients that I typically have in my kitchen. I made one batch as above. Turned out perfect. I did another variation using white chocolate, peanuts, and putting 1/2 package of strawberry kool aid to the butter mixture, for some added flavor. Very tasty!

  28. Holly says:

    Hey lady! Checking in on you and I love your ‘new’ look! I’ll be sporting a new look sometime soon as well and just can’t wait. I can’t wait to make this popcorn – seriously, I’m just trying to dream up a good excuse to throw a party around this one. Beautiful as always Mel! Hugs to you and your fam!!

  29. Ashlee says:

    I simply love kettle corn, so I made this last week for family night. My husband doesn’t like kettle corn, so it’s not a lie that I ate almost the entire bowl by myself! It was really good, but I wanted just a little more oomph to the kettle part. Still delicious and didn’t stop me from eating all of it!

  30. Shannon says:

    This stuff is seriously addicting. I made it for the second time within a week. Only me and my sister are here to eat it and have had no problem! Both times we made it with pecans instead of almonds because that’s what I had on hand. Delicious! And it came out perfect both times I’ve made it.

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