Bacon Caramel Popcorn Snack
Recipe adapted from Holeman & Finch
Level: Simple
Makes: 1 1/2 quarts
Nutrition Information (Per Serving)
- Serving size: 1 of 4 Servings
- Calories: 396
- Total Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 53g
- Dietary Fiber: 1g
- Sugars: 46g
- Protein: 3g
- Cholesterol: 31mg
- Sodium: 204mg
Total Time: 1 hour 40 minutes
Preparation: 10 minutes
Inactive: 30 minutes
Cooking: 1 hour
Ingredients
- Nonstick cooking spray
- 1 1/2 ounces bacon (about 2 slices)
- 1 1/2 quarts freshly popped popcorn
- 8 teaspoons unsalted butter
- 4 teaspoons reserved bacon fat
- 5 ounces brown sugar (10 tablespoons)
- 8 teaspoons light corn syrup
- 1/3 teaspoon fine salt
- 1/8 teaspoon baking soda
- 1/3 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 250F.
- Place the popped popcorn in a very large bowl. Coat two baking sheets with nonstick spray and line them with foil.
- In a medium saucepan over medium heat, cook the bacon until the fat is rendered. Reserve the bacon fat and drain the bacon on paper towels; stir the bacon pieces into the popcorn.
- In the same saucepan, melt the butter and reserved bacon fat (add a bit more bacon fat if needed) until fully liquefied.
- Stir in the brown sugar, light corn syrup, and salt. Bring to a boil while stirring; once boiling, stop stirring and let the mixture cook for 4 minutes.
- Remove the saucepan from the heat and immediately stir in the baking soda and vanilla extract.
- Carefully pour the hot caramel in a steady stream over the popcorn, mixing gently to coat all the kernels.
- Divide the coated popcorn evenly between the two prepared baking sheets. Bake for 1 hour, stirring every 15 minutes.
- Remove from the oven and let the caramel popcorn cool completely, then break into chunks.
- Store in an airtight container for up to one week.
This recipe comes from a culinary professional and may require adaptation for home use.
