I love, love, love caramel popcorn.  Who doesn’t love, love caramel popcorn?  But I feel like people only eat it around the holidays.  My mother or mother’s mother or grandmother’s mother will send one of those big boxes of the multi-flavored popcorn for Halloween or Thanksgiving or Christmas and we’ll gobble it down in a days time, but we never think to buy it any other time of the year.  Until now.  {Queue evil laugh}


The other day I was at the local market and at one of the end caps I see some new snacks.  Now, I’m not a “salty person” as I prefer sweets, but this one shiny bag caught my eye, Organic Sea Salt Caramel Popcorn.  Honestly, it had me at “Caramel Popcorn,” but it was Sea-salt-flavored, too?  Brilliant.  So I bought it.  But, my only problem with Caramel Popcorn is that sometimes it’s not sweet enough.  Seriously.  I can’t describe it but it’s still almost a bit too salty for me.  So I decided to cover it in white chocolate…and let me tell you, yum!  If you think about it, the milky-vanilla flavor of white chocolate compliments caramel sauce just likes an ice cream sundae!

It’s easy to make.  I just fired up the burner on low heat and melted the white chocolate chips.  Then just drizzle over the popcorn.

 I even created these little snack cups to help portion my snacking using these cute cupcake liners from Wilton.
1 bag of popcorn, (Note:  I like 479 popcorn)
1 8 oz package of white chocolate chips
Caramel sauce
Turn the burner on to low heat.  In a medium sauce pan start to heat the caramel sauce, continously stirring for 8-10 minutes or until completely melted.  Use a spatula to drizzle over popcorn.  Let cool in the refrigerator for 1 hour.
In a seperate medium sauce pan start to heat the white chocolate chips, continously stirring for 8-10 minutes or until completely melted.  Use a spatula to drizzle over the popcorn.  Let cool.

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