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Bacon Caramel Popcorn
SERVINGS: 4 PREP TIME: 25 minutes COOK TIME: 20 minutes TOTAL TIME: 45 minutes 
- 8 cups popped popcorn
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup HORMEL® Real Bacon Bits, Pieces or Crumble
- 1/2 cup peanuts
- 1 1/2 cups sugar
- 1/4 cup water
- 2 tablespoons maple syrup
- 1/4 cup heavy whipping cream
- 1.Heat oven to 150°C (300°F). Pour popcorn onto large baking sheet.
- 2.To make the caramel, stir sugar, water and maple syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns a deep amber color, about 13 minutes. Remove from heat and immediately add cream. Be careful, mixture will bubble up. Stir until blended.
- 3.Immediately drizzle caramel over popcorn mixture; toss with wooden spoon to coat.
- 4.Sprinkle salt and cayenne pepper over popcorn and toss to coat. Sprinkle bacon pieces and peanuts on top of popcorn.
- 5.Transfer popcorn mixture to parchment-lined cookie sheet. Bake for 7-10 minutes to let caramel set. Cool completely before serving.
Popcorn can be made up to 2 days ahead and kept in the refrigerator.
INGREDIENTS
- 8 cups popped popcorn
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup HORMEL® Real Bacon Bits, Pieces or Crumble
- 1/2 cup peanuts
- 1 1/2 cups sugar
- 1/4 cup water
- 2 tablespoons maple syrup
- 1/4 cup heavy whipping cream
DIRECTIONS
- 1.Heat oven to 150°C (300°F). Pour popcorn onto large baking sheet.
- 2.To make the caramel, stir sugar, water and maple syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns a deep amber color, about 13 minutes. Remove from heat and immediately add cream. Be careful, mixture will bubble up. Stir until blended.
- 3.Immediately drizzle caramel over popcorn mixture; toss with wooden spoon to coat.
- 4.Sprinkle salt and cayenne pepper over popcorn and toss to coat. Sprinkle bacon pieces and peanuts on top of popcorn.
- 5.Transfer popcorn mixture to parchment-lined cookie sheet. Bake for 7-10 minutes to let caramel set. Cool completely before serving.
NOTES
Popcorn can be made up to 2 days ahead and kept in the refrigerator.
