No need to adjust your computer screens, you read that right. Bacon caramel popcorn. This is the stuff dreams are made from. Decadent, crunchy, and with the perfect balance of sweet and salty, it’s an awesome snack for a small get together or Halloween party. Or, you know, to make on a lazy Sunday afternoon and eat by yourself like I did (we’re not judging).
I know, I know, bacon seems so last year. But let’s be honest, does it ever truly go out of style? Covered in caramel, it tastes like candy with a subtle, fatty flavor that only pork belly can provide. It would be simple make this recipe and hold the bacon, but unless you’re vegetarian, why would you?
- 1/2 a pound or six slices of bacon
- 1/3 cup of un-popped corn kernels
- 1 tablespoon vegetable oil
- 1/2 cup of butter or one stick
- 3/4 cup of brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Cook bacon completely on the stove. Put it on a paper towel to cool and soak grease, then dice into 1/4 inch squares.
- Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
- Warm the vegetable oil and three kernels of popcorn in a large lidded saucepan with a lid over medium heat. When the three kernels pop, add the remainder of the popcorn and toss it to coat with oil. As it cooks, shake the saucepan occasionally, and when the popping slows, remove it from the heat. Put it into a large, heat-proof bowl.
- Melt the butter in a medium-sized sauce pan, then slowly mix the brown sugar in. Once it is completely saturated, turn the heat up to medium-high and stir constantly, scraping the bottom. When the butter and sugar start to continuously boil, boil for an additional 3-4 minutes or until it starts to smoke slightly.
- Turn the heat off and add the vanilla, salt, and baking soda. Stir constantly while it bubbles until it becomes a thick, even consistency.
- Combine the popcorn and caramel by slowly pouring the caramel on top while mixing it with the popcorn. Then add the bacon in as well, continue gently stirring until the popcorn and bacon are completely covered.
- Spread the popcorn and caramel out on the parchment paper evenly. Bake for 45 minutes, removing every 15 minutes to stir the popcorn around and break up any clumps.
- Let the popcorn cool completely on the baking sheet, then enjoy it immediately.