Smoky Bacon Caramel Corn
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- 8 slices thick cut bacon, diced
- ¾ cup popcorn kernels
- 2 cups pecan halves
- 1½ cups butter
- 3 cups packed brown sugar
- ¾ cup light corn syrup
- 1½ tsp salt
- 1½ tsp smoked paprika
- 1½ tsp baking soda
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
- Preheat oven to 250°F. Pop popcorn according to package directions; divide between 2 large disposable roasting pans. Add nuts and bacon to each pan; set aside.
- Melt butter in a medium-size saucepan over medium-high heat. Add brown sugar, corn syrup, salt, and smoked paprika; bring to a boil, and cook 5 minutes. Remove from heat; stir in baking soda. (Mixture will bubble up).
- Pour syrup mixture over both pans of popcorn, stirring to coat. Bake 1 hour, stirring every 15 minutes, with pans staggered on 2 oven shelves.
- Spoon mixture onto parchment paper, separating large clumps; let stand until cool. Store popcorn in airtight containers up to 2 weeks.
Nutritional Information
| Main | Total | |
| Servings | 16 | |
| Calories |
488
|
488
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 4 | 4 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 560 | 560 |
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