If you love bacon, this is the caramel popcorn recipe you have been looking for! Be warned, once you start snacking, it’s difficult to stop. Butter can be halved for a leaner dessert.
Ingredients
- 1 (12 ounce) package thick-cut bacon
- ½ cup real maple syrup
- 3 quarts popped popcorn
- 2 cups crispy rice cereal squares (such as Rice Chex®)
- 2 cups crispy wheat cereal squares (such as Wheat Chex®)
- 2 cups peanuts
- 2 cups pretzel sticks
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Directions
Step 1
Line a baking sheet with aluminum foil.
Step 2
Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
Step 3
Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
Step 4
Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
Step 5
Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
Step 6
Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
Step 7
Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
Step 8
Place popcorn mixture in the preheated oven to warm.
Step 9
Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
Step 10
Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.
Cook’s Note:
I recommend using non-microwave popcorn. If you must use microwave popcorn, try to remove the unpopped seeds. Place popcorn into a roaster. I prefer using two large tinfoil roasters (the disposable kind) and splitting the corn between the two, it makes mixing easier later on.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 1247 | |
% Daily Value * | |
Total Fat73g | 93% |
Saturated Fat27g | 135% |
Cholesterol102mg | 34% |
Sodium2039mg | 89% |
Total Carbohydrate135g | 49% |
Dietary Fiber7g | 26% |
Total Sugars74g | |
Protein24g | |
Vitamin C1mg | 7% |
Calcium120mg | 9% |
Iron6mg | 31% |
Potassium657mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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