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Anonymous ID: fa5fe7 Feb. 12, 2022, 10:30 a.m. No.15611118   🗄️.is 🔗kun   >>1159 >>1160 >>1179 >>1290

>>15611097

 

Homemade Caramel Pecan Bacon Popcorn

ANON APPROVED.

 

PREP 15 MINUTE

 

COOK 1 HOUR 20 MINUTES

 

YIELD 8 SERVINGS

 

Ingredients:

 

6 slices thick-cut bacon, cut into 1/4-inch pieces

2 Tablespoons vegetable oil

1/2 cup un-popped popcorn

3/4 cup (1 1/2 sticks) butter

Bacon fat drippings (from cooked bacon)

2 cups light brown sugar, lightly packed

1/2 cup light corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons vanilla extract

1/3 cup pecans (toasted, chopped)

 

Instructions:

 

  1. Preheat the oven to 250ºF.

  2. In a large sauté pan set over medium-low heat, cook the bacon until a majority of the fat has rendered and the bacon is crisp.

Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate and reserve the bacon drippings.

  1. Add 2 tablespoon of the reserved drippings, plus the vegetable oil, to a large stock pot over medium heat.

  2. Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return

the covered pot to the heat, shaking it over the flame until all of the kernels have popped. (It may take up to 5 minutes for all of

the popcorn to pop.) Transfer the popcorn to a large bowl, sprinkle in the cooked bacon pieces, tossing to combine, and set the

bowl aside.

  1. Melt the butter and any remaining bacon drippings in a medium saucepan over medium heat. Stir in the brown sugar, corn

syrup and salt. Bring the mixture to a boil over med heat, stirring constantly. Then allow the mixture to boil, undisturbed, for app.

4 minutes or until thickened /250*. Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract.

(The caramel will bubble vigorously once you add the vanilla.)

  1. Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.

  2. Transfer the coated popcorn into two 9x13-inch shallow baking pans.

  3. Bake the caramel corn for 1 hour, stirring every 15 minutes.

  4. Remove the caramel corn from the oven and spread it onto a parchment paper-lined baking sheet to cool completely before

breaking it into pieces and serving.