Take your caramel corn game to the next level with this homemade caramel corn with peanuts and bacon. You’ll love the salty-sweet combination of this irresistible snack.
My first thought was that it sounded too good to be true. Sweet, salty, bacon, caramel? All in one recipe? Could it be too much of a good thing?
I assure you it is not. It’s just the right amount of heavenly deliciousness, and perfect for your next movie night! Even better, a backyard movie night!
That’s actually one of my goals this summer, is to figure out a way to set up for movies on our porch or backyard.
- 1 package of bacon
- 2 bags of microwave popcorn
- 1 teaspoon of salt
- 1/2 teaspoon of red pepper flakes
- 1 cup brown sugar (packed)
- 1 stick of butter
- 1/2 cup corn syrup
- 1/2 cup whipping cream
- 1/2 teaspoon baking soda
- 1 cup peanuts (toasted, chopped)
Preheat your oven to 250 degrees. Line a baking sheet with parchment, and set aside.
Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cool, coarsely chop the bacon into half-inch pieces.
Place the bacon, popcorn, salt, red pepper flakes and chopped peanuts into a large bowl and toss them together.
In a small saucepan, combine the brown sugar, butter, and corn syrup and stir them together over medium heat. Once the sugar and butter have melted, stop stirring.
Continue to cook until the sugar is dissolved, which should only take 3 to 4 minutes.
Remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step.
Pour the foamy sugar over the popcorn mixture in the bowl and quickly stir everything together, making sure the popcorn, nuts, and bacon are coated with caramel.
Spread the popcorn out on the prepared baking sheet. Bake it for about 30 minutes, stirring every 15 minutes to distribute the caramel.
Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store bacon caramel popcorn in an airtight container at room temperature for up to a week.