Bacon Caramel Popcorn
Makes: 10 cups
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
BEER PAIRING
Pair with a Pumpkin Ale, like Blue Moon® Harvest Pumpkin Wheat
The caramel malt sweetness in Blue Moon® Harvest Pumpkin Wheat lends this salty and sweet dish a little more sweetness.
This intensely decadent snack calls for a flavorful beer such as Blue Moon® Harvest Pumpkin Wheat. The caramel malt sweetness of the beer provides a nice contrast to the salty bacon while adding flavor to the caramel and roasted nuts. Aromas of baking spices and pumpkin add fall flavors to the pairing and balance some of the sweetness. Yum!
INGREDIENTS
2 tablespoons canola oil or bacon renderings
½ cup corn kernels
1 ½ teaspoon salt
½ cup roasted salted peanuts
6 slices fully cooked bacon, chopped
½ cup granulated sugar
¼ cup water
2 tablespoons light corn syrup
¼ cup heavy cream
¼ teaspoon baking soda
PREPARATION
STEP 1
Preheat oven to 250°F. Arrange two oven racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
STEP 2
In a large pot with a lid, heat oil over medium-high heat. Place 3 kernels into the oil. Once the kernels pop, add the remaining kernels to the oil. Cover but keep the lid ajar to release steam. Once the kernels begin to pop, gently shake the pan over the heat until the popping slows. Transfer to a large bowl immediately and season with ½ teaspoon of salt. Add peanuts and bacon and toss to combine.
STEP 3
In a saucepan, stir to combine sugar, water, and corn syrup. Bring to a boil over medium-high heat and boil for until the color changes to a deep golden, about 5 minutes. Remove from heat and add cream, the remaining teaspoon of salt, and baking soda, stir well. Pour mixture over the popcorn and stir until the popcorn is coated. Divide the mixture between the two baking sheets.
STEP 4
Bake for 1 hour, stirring every 20 minutes. Allow to cool completely and serve immediately. Can be stored in an airtight container in the refrigerator for up to 2 days.
Ingredients
INGREDIENTS
2 tablespoons canola oil or bacon renderings
½ cup corn kernels
1 ½ teaspoon salt
½ cup roasted salted peanuts
6 slices fully cooked bacon, chopped
½ cup granulated sugar
¼ cup water
2 tablespoons light corn syrup
¼ cup heavy cream
¼ teaspoon baking soda
Preparation
PREPARATION
STEP 1
Preheat oven to 250°F. Arrange two oven racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
STEP 2
In a large pot with a lid, heat oil over medium-high heat. Place 3 kernels into the oil. Once the kernels pop, add the remaining kernels to the oil. Cover but keep the lid ajar to release steam. Once the kernels begin to pop, gently shake the pan over the heat until the popping slows. Transfer to a large bowl immediately and season with ½ teaspoon of salt. Add peanuts and bacon and toss to combine.
STEP 3
In a saucepan, stir to combine sugar, water, and corn syrup. Bring to a boil over medium-high heat and boil for until the color changes to a deep golden, about 5 minutes. Remove from heat and add cream, the remaining teaspoon of salt, and baking soda, stir well. Pour mixture over the popcorn and stir until the popcorn is coated. Divide the mixture between the two baking sheets.
STEP 4
Bake for 1 hour, stirring every 20 minutes. Allow to cool completely and serve immediately. Can be stored in an airtight container in the refrigerator for up to 2 days.
