So, it’s Boy Scout popcorn season again. They were at the Cash Wise store trying to get us to buy some on Friday night. We told them that we have a neighbor who sells the same popcorn. We’ve bought from them for the last two years and we STILL have two bags of popcorn in our pantry. I’m trying to use up the popcorn and found this recipe for Caramel Bacon popcorn. I have never tried making popcorn over the stove top before since we have an air popper.
Caramel and me have a bad history together. Every time I try making caramel, it never turns out the way I want it to. I’d attempt to make my own recipe, but I wouldn’t even know where to begin. I’d rather use a recipe for caramel sauce, that I found. Mine would end up burning or bubble up all over the stove.That is very frustrating! This recipe was very easy to follow for the caramel sauce and I would use it again.
This isn’t my first time having bacon in popcorn. I had some at the Bacon and Beer Festival and couldn’t stop eating it. Now, I can make it myself at home. I changed a view things about this recipe. I popped my popcorn in an air popper and didn’t add any of the bacon fat. I also baked my bacon in the oven instead of frying it, prefer that over frying it in a pan. Great recipe!Print
- 6 slices thick-cut bacon, cut into 1/4-inch pieces
- 2 Tablespoons vegetable oil
- 3/4 cup unpopped popcorn
- 1 cup (2 sticks) unsalted butter
- 2 cups light brown sugar, lightly packed
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 250ºF.
- 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.
- Add 1 tablespoon of the reserved drippings, plus the vegetable oil, to a large stock pot over medium heat.
- 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 in the cooked bacon pieces, tossing to combine, and set the bowl aside.
- Melt the butter in a medium saucepan over medium heat. Stir in the 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 bubbly vigorously once you add the vanilla.)
- Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.
- Transfer the coated popcorn into two 9×13-inch shallow baking pans.
- Bake the caramel corn for 1 hour, stirring every 15 minutes.
- 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.
recipe adapted from Just a Taste