Bacon Caramel Popcorn


Caramel Bacon Popcorn
Delicious Caramel Bacon Popcorn
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 1108 kcal
Ingredients
- 8 slices thick-cut bacon cut into 1/4-inch pieces
- 3/4 cup unpopped popcorn
- 1 stick unsalted butter
- ½ cup of reserved bacon fat
- 2 cups light brown sugar lightly packed
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
Instructions
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In a large sauté pan set over medium-low heat, cook the bacon until a majority of the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate and reserve the bacon drippings.
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Add 1 tablespoon of the reserved drippings, plus the vegetable oil, to a large stockpot over medium heat.
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Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. (It may take up to 5 minutes for all of the popcorn to pop.) Transfer the popcorn to a large bowl, sprinkle with the cooked bacon pieces, tossing to combine, and set the bowl aside.
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Melt the butter in a medium saucepan over medium heat. Stir in the rest of the bacon fat, brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. (The caramel will bubble vigorously once you add the vanilla.)
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Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.
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Transfer the coated popcorn into two 9×13-inch shallow baking pans.
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Bake the caramel corn for 20 minutes, stirring every 10 minutes.
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Remove the caramel corn from the oven and spread it onto a parchment paper-lined baking sheet to cool completely before breaking it into pieces and serving.
I wanna try this!!