Bacon Caramel Corn by Maggie

Maggie ^O^


It's the ultimate popcorn .. sweet, salty and savory ...good stuff !


☆☆☆☆☆ 0 votes



  • 1/2 c
    unpopped popcorn kernels (makes about 16 cups popped corn)
  • 1 lb
    bacon .. chopped and cooked to crispy
  • 1 c
  • 1 c
    packed light brown sugar
  • 1/3 c
    light corn syrup
  • 1 - 2 tsp
    kisher salt
  • 1/2 tsp
  • 1/8 tsp
    baking soda

How to Make Bacon Caramel Corn by Maggie


  1. Preheat oven to 275°
    Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Now for the hardest part ... Allow popcorn to cool before eating.

Printable Recipe Card

About Bacon Caramel Corn by Maggie

Course/Dish: Popcorn
Main Ingredient: Rice/Grains
Regional Style: American

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