Caramel Bacon Popcorn

0 Reviews

SERVINGS

6

PREP TIME

30 min

TOTAL TIME

90 min

GLUTEN FREE

NO

Popcorn is anything but boring when you add the sweetness of caramel and the smoky, savory flavor of Jones bacon.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
10 slices Jones Dairy Farm Dry Aged Bacon
1/2 cup pecans, chopped
9 cups plain popcorn, popped
1 cup dark brown sugar
8 tablespoons butter
4 tablespoons light corn syrup
1/2 teaspoon baking soda
DIRECTIONS
Preheat oven to 250°F. Spray rimmed baking sheet with nonstick cooking spray.

Cook bacon according to package instructions. Meanwhile, toast pecans in small skillet over medium heat 5 minutes or until lightly browned.

In large bowl, stir together bacon, toasted pecans, and popped popcorn.

In medium sauté pan, combine sugar, butter and corn syrup and stir together over medium heat. Once the sugar and butter have melted, stop stirring and insert a candy thermometer.

Continue to cook the sugar mixture until it reaches 238°F on candy thermometer. Once sugar mixture has reached temperature, remove pan from heat and add baking soda, stirring quickly.

Pour sugar mixture over popcorn mixture and quickly stir everything together, making sure everything is evenly coated.

Spread popcorn onto greased baking sheet and bake 45 minutes, stirring every 15 minutes. Once popcorn is golden brown and crunchy, remove from oven and let cool.
    
Popcorn should be stored in an air tight container at room temperature, for up to one week.

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Ingredients

10 slices Jones Dairy Farm Dry Aged Bacon
1/2 cup pecans, chopped
9 cups plain popcorn, popped
1 cup dark brown sugar
8 tablespoons butter
4 tablespoons light corn syrup
1/2 teaspoon baking soda

Directions

Preheat oven to 250°F. Spray rimmed baking sheet with nonstick cooking spray.

Cook bacon according to package instructions. Meanwhile, toast pecans in small skillet over medium heat 5 minutes or until lightly browned.

In large bowl, stir together bacon, toasted pecans, and popped popcorn.

In medium sauté pan, combine sugar, butter and corn syrup and stir together over medium heat. Once the sugar and butter have melted, stop stirring and insert a candy thermometer.

Continue to cook the sugar mixture until it reaches 238°F on candy thermometer. Once sugar mixture has reached temperature, remove pan from heat and add baking soda, stirring quickly.

Pour sugar mixture over popcorn mixture and quickly stir everything together, making sure everything is evenly coated.

Spread popcorn onto greased baking sheet and bake 45 minutes, stirring every 15 minutes. Once popcorn is golden brown and crunchy, remove from oven and let cool.
    
Popcorn should be stored in an air tight container at room temperature, for up to one week.