Bacon Caramel Corn by Maggie
1/2 cunpopped popcorn kernels (makes about 16 cups popped corn)
1 lbbacon .. chopped and cooked to crispy
1 cpacked light brown sugar
1/3 clight corn syrup
1 - 2 tspkisher salt
1/8 tspbaking soda
How to Make Bacon Caramel Corn by Maggie
- Preheat oven to 275°
Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Pop popcorn kernels using air popper into a large bowl. If you must pop in oil, use as little as possible.
Move popped corn to large bowl, checking to make sure there are no un-popped kernels. Add the cooked and chopped bacon and mix together.
- In a small saucepan melt butter. When butter is melted add your brown sugar, corn syrup and 1 tsp salt together over medium heat.
Bring to boil over medium heat and boil for 4 minutes without stirring.
Remove from heat and add the vanilla and baking soda and stir well. Pour caramel mixture over popcorn and stir to coat evenly.
- Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven.
Bake for 30 minutes, stirring every 10 minutes so the caramel gets well distributed and it doesn't burn.
- Now for the hardest part ... Allow popcorn to cool before eating.