Bacon Caramel Popcorn

Recipe courtesy Holeman and Finch
Show: Unique Eats Episode: Late-Night Eats
TOTAL TIME: 1 hr 40 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 1 hr
YIELD: 1 1/2 quarts
LEVEL: Easy

ingredients

  • Nonstick cooking spray
  • 1 1/2 ounces bacon, about 2 slices
  • 1 1/2 quarts popped popcorn
  • 8 teaspoons butter
  • 4 teaspoons bacon fat
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Directions

Preheat oven to 250 degrees F.

Place popped popcorn in a very large bowl.

Prepare 2 sheet pans with nonstick spray and line with aluminum foil.

In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.

In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.

Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.

Remove from heat and stir in baking soda and vanilla.

Pour in a thin stream over popcorn, stirring to coat evenly.

Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Store in an airtight container for up to one week.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on December 02, 2012

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    This was very good. I made the recipe as is, and it was tasty. However, the question was posed to me, 'how do we get a tastier bacon flavor'. So being up for the task I did the following: I used my air popper to make the already measured out 1/2 cup of un-popped popcorn. (1/2 c = 4 quarts. That meant for me to double the batch of caramel. So I fried (not par-cook 5 pieces of bacon and crumble over the popcorn before the caramel sauce. I then followed the recipe to a TEE. There was no direction on what to do with the nonstick spray. I have made caramel corn in the past and the spray is a must. I lined my baking sheet w/ foil, then lightly sprayed the foil. The popcorn came out amazing. It tasted so much better w/ the cooked bacon. I think however, we all agree, more bacon should be used w/ a 'doubled batch'. What a great recipe.

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