6 cups freshly popped popcorn (do not use microwave popcorn!)
1/4 cup cocoa nibs
1 cup pecan halves
2 teaspoons kosher salt; more as needed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground chipotle powder
Pinch of ground cloves
8 ounces thick cut applewood smoked bacon, cut into small pieces
1 1/2 cups granulated sugar
1 tablespoon corn syrup
1 vanilla bean, split, seeds scraped and reserved; set pod aside
1/4 cup heavy cream
1 pound dark chocolate, melted and kept warm
Savory option: Omit the chocolate drizzle, add 1/4 teaspoon ground cumin with the spices, and sprinkle Maldon sea salt over the pans while still hot from the oven. Once cool, break up into smaller pieces and serve as a cocktail snack.
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