Homemade Caramel Popcorn with Bacon

Homemade Caramel Popcorn with Bacon #recipe

I made popcorn with bacon fat.

I was initially hesitant to divulge this information. But you all reacted favorably to it. In fact, very favorably. And so we find ourselves here, with a bowl full of bacon fat popcorn, a saucepan of caramel and a pile of crispy bacon pieces. There is only one logical next step: Mix it all together to make the most kick-butt, crunchy-chewy, salty-sweet Homemade Caramel Popcorn with Bacon.

This is another one of those stick-in-your-teeth sweets, so I’d like to give a special shout-out to all the dentists for the small part I’m doing to keep the clientele a’flowing. And for all those who don’t share my candied bacon addiction, check out the pork fat-free recipe for Easy Homemade Caramel Corn

Homemade Caramel Popcorn with Bacon #recipe

Homemade Caramel Popcorn with Bacon #recipe

Homemade Caramel Popcorn with Bacon #recipe

Homemade Caramel Popcorn with Bacon #recipe

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Homemade Caramel Popcorn with Bacon

Prep Time: 15 min

Cook Time: 1 hour 20 min

Ingredients:

6 slices thick-cut bacon, cut into 1/4-inch pieces
2 Tablespoons vegetable oil
3/4 cup unpopped popcorn
1 cup (2 sticks) unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract

Directions:

Preheat the oven to 250ºF.

In a large sauté pan set over medium-low heat, cook the bacon until a majority of the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate and reserve the bacon drippings.

Add 1 tablespoon of the reserved drippings, plus the vegetable oil, to a large stock pot over medium heat.

Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. (It may take up to 5 minutes for all of the popcorn to pop.) Transfer the popcorn to a large bowl, sprinkle in the cooked bacon pieces, tossing to combine, and set the bowl aside.

Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. (The caramel will bubbly vigorously once you add the vanilla.)

Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.

Transfer the coated popcorn into two 9x13-inch shallow baking pans.

Bake the caramel corn for 1 hour, stirring every 15 minutes.

Remove the caramel corn from the oven and spread it onto a parchment paper-lined baking sheet to cool completely before breaking it into pieces and serving.

Recipe inspired by AllRecipes.com.

      

22 Responses to “Homemade Caramel Popcorn with Bacon”

  1. #
    1
    Averie @ Averie Cooks — February 5, 2014 at 3:51 am

    I loveeee caramel corn! I bet this stuff is so addictive!

  2. #
    2
    Taylor @ Food Faith Fitness — February 5, 2014 at 7:47 am

    Caramel corn = life.
    BUT THEN YOU ADDED BACON.
    I die.
    This is life.

  3. #
    3
    Stephanie @ Girl Versus Dough — February 5, 2014 at 10:35 am

    Ohhhh, yes. ALL IN.

  4. #
    4
    Christine @ Cooking with Cakes — February 5, 2014 at 10:54 am

    I can’t even imagine how sticky your fingers get with this in the absolute BEST way possible.

  5. #
    5
    Sommer @ASpicyPerspective — February 5, 2014 at 1:54 pm

    Oh, yes! Everything is better with bacon! Pinning!

  6. #
    6
    Heather P @The Owl with the Goblet — February 5, 2014 at 2:09 pm

    Seriously?!? My mouth is watering just looking at these pictures. This looks AH-mazing!

  7. #
    7
    Cassie | Bake Your Day — February 5, 2014 at 3:33 pm

    Totally adore this, Kelly. All the way.

  8. #
    8
    Happy Valley Chow — February 5, 2014 at 3:35 pm

    Whhhaattt?! Are you crazy?! That is ridiculous…I want that in my tummy

    Happy Blogging!
    Happy Valley Chow

  9. #
    9
    JulieD — February 5, 2014 at 8:42 pm

    holy moly, I have no words!

  10. #
    10
    Chris @ Shared Appetite — February 5, 2014 at 10:49 pm

    What? I can’t even process all the amazingness going on in this recipe. Popcorn cooked in bacon fat?! My mind is blown.

  11. #
    11
    Tieghan Gerard — February 5, 2014 at 11:43 pm

    I am with Julie!! No words….other than amazing of course!

  12. #
    12
    Sasha — February 5, 2014 at 11:45 pm

    My mouth is watering! This is genius!

  13. #
    13
    ela@GrayApron — February 6, 2014 at 11:41 am

    Nothing like a little bacon fat. Very intriguing combo with caramel and popcorn. Looks fantastic! :) ela

  14. #
    14
    Mary W. — February 7, 2014 at 7:12 pm

    How much does this recipe make? I would like to make it for a party tomorrow and am wondering how many times I need to multiply the ingredients.

    • Kelly Senyei replied: — February 7th, 2014 @ 8:13 pm

      Hi Mary! It’s hard to gauge the exact yield because some of the popcorn kernels don’t pop, but if I had to estimate, I’d say about 10 cups (10 to 12 servings). Hope that helps!

  15. #
    15
    Julie — February 8, 2014 at 1:00 am

    You just won me over. Tomorrow the slow cooker pork w/hoisin, then caramel popcorn with bacon fat. OMG! Totally decadent!

    • Kelly Senyei replied: — February 8th, 2014 @ 7:29 pm

      Awesome! Great recipe lineup, Julie!

  16. #
    16
    becky — April 15, 2014 at 10:27 pm

    hi! how far in advance can I make this for a party ? A few days ahead? How can I store this?

    • Kelly Senyei replied: — April 16th, 2014 @ 3:15 pm

      It’ll stay fresh for about 3 days, just as long as you keep it in an airtight container. Enjoy!

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