Bacon S'mores Popcorn

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

80 min

GLUTEN FREE

NO



Movie night, game night or just a random Tuesday. Make it better with this sweet and savory popcorn recipe.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients
1 bag microwave popcorn
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
2 tablespoons unsalted butter
10 oz mini marshmallows
1 1/2 cups graham cereal
3/4 cup milk chocolate chips
DIRECTIONS
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper or a silicone mat and set aside.

Pop the popcorn in your microwave per bag instructions and dump into a bowl so you can pick out the unpopped kernels. Set aside.

Cut bacon into strips and fry in a skillet over medium to medium-high heat until it just starts to foam. Once it starts to crisp, use a slotted spoon to transfer the bacon to a paper-towel lined dish.

In a heavy-bottomed saucepan (at least 4 quarts), melt the butter and marshmallows, stirring constantly. Once smooth, add the bacon and popcorn and stir to coat evenly.

Spread bacon popcorn out on prepared baking sheet and bake for 40-45 minutes, stirring every 10 minutes, until it starts caramelizing and the popcorn starts to dry out (it'll still be gooey at this point, but it will be a bit drier). Transfer to a parchment paper-lined work surface and break up into smaller pieces. Toss with graham cereal.

Place the chocolate chips in a sandwich zip top baggie, put bag in a microwave-safe bowl, and microwave for about 1 minute; squeeze the bag to ensure all chips are melted. Snip the tip off one of the corners of the baggie and drizzle chocolate over the popcorn mix. Let sit until chocolate has hardened.

Store in an airtight container for up to 3 days.

Ingredients

Directions

1 bag microwave popcorn
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
2 tablespoons unsalted butter
10 oz mini marshmallows
1 1/2 cups graham cereal
3/4 cup milk chocolate chips
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper or a silicone mat and set aside.

Pop the popcorn in your microwave per bag instructions and dump into a bowl so you can pick out the unpopped kernels. Set aside.

Cut bacon into strips and fry in a skillet over medium to medium-high heat until it just starts to foam. Once it starts to crisp, use a slotted spoon to transfer the bacon to a paper-towel lined dish.

In a heavy-bottomed saucepan (at least 4 quarts), melt the butter and marshmallows, stirring constantly. Once smooth, add the bacon and popcorn and stir to coat evenly.

Spread bacon popcorn out on prepared baking sheet and bake for 40-45 minutes, stirring every 10 minutes, until it starts caramelizing and the popcorn starts to dry out (it'll still be gooey at this point, but it will be a bit drier). Transfer to a parchment paper-lined work surface and break up into smaller pieces. Toss with graham cereal.

Place the chocolate chips in a sandwich zip top baggie, put bag in a microwave-safe bowl, and microwave for about 1 minute; squeeze the bag to ensure all chips are melted. Snip the tip off one of the corners of the baggie and drizzle chocolate over the popcorn mix. Let sit until chocolate has hardened.

Store in an airtight container for up to 3 days.