Better with Bacon – Maple Bacon Caramel Corn…

I am TOTALLY making this over the weekend…

Maple Bacon Caramel Corn


5 slices bacon
6-8 cups air popped popcorn
1 cup packed brown sugar
1/2 cup maple syrup or corn syrup
1/4 cup butter
1 tsp. vanilla or maple extract
1/4 tsp. baking soda
1/2 cup pecan pieces or halves (optional)


Preheat oven to 250° F. In a medium skillet, cook the bacon until crisp. Transfer to a plate, crumble or chop into chunky pieces and reserve 1-2 tablespoons of the drippings.
Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you’re using them.
Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.
Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Makes about 7 cups.

via babble

Originally posted 2011-10-25 20:44:17.

Related Stories:February 24, 2013 Better with Bacon – Candied Bacon Popcorn…November 29, 2012 Better with Bacon – Bacon & Cashew Caramel Corn…

Originally posted 2014-02-15 08:53:08. Republished by Blog Post Promoter

Better with Bacon – Bacon & Cashew Caramel Corn…

So I came across this recipe over at Bon Appetite and noticed that it was originally posted in 2010.  What?!? How could I,  the (self-described) arbiter of bacon related goodness, not  have published this before?

Sure enough, after an exhausting examination of my previous posts (typing caramel corn in my search), I must say that I have been negligent in bringing the greatness of this caramel corn to you.  Well today, we rectify that situation. I give you…

Bacon & Cashew Caramel Corn


1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup


Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl.
Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside.
Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.

via Bon Appettit

Originally posted 2012-11-29 20:55:00.

Related Stories:February 15, 2014 Better with Bacon – Maple Bacon Caramel Corn…February 24, 2013 Better with Bacon – Candied Bacon Popcorn…

Bacon Bourbon Caramel Corn…

Yes, that is right.  Let me say it again but in caps for the proper emphasis…


and now in caps and bold and italics…with extra exclamation points…



How did someone not come up with this sooner???

From their site:

The year was 2007. The day was Superbowl Sunday. There would be a party. The menu had been decided and then the challenge came… to create a bacon caramel corn.  And so came the birth of Bacon Bourbon Caramel Corn.  Over the following years, much to the delight of my friends, the recipe was tested, tasted, inversed and reversed until perfection was achieved.  It is now my great pleasure to share Bacon Bourbon Caramel Corn with you and yours.

They offer only one thing – Bacon Bourbon Caramel Corn – in two sizes, 8 oz. or the 2 lb. “Pig Out”.  It’s a little pricy but I ask you “what price for perfection”?

I am getting some!  You should too…

via salted

Originally posted 2009-12-23 18:00:28.

Related Stories:April 15, 2014 Better with Bacon – Bacon & Cashew Caramel Corn…February 15, 2014 Better with Bacon – Maple Bacon Caramel Corn…