This is a great recipe for kids for March break!
|10 cups||air popped popcorn|
|3/4 cup||packed brown sugar|
|1/2 cup||butter (unsalted)|
|1/2 cup||maple syrup|
|1/2 tsp||baking soda|
|8||slices Schneiders country natural bacon|
|1/2 cup||corn syrup|
Preheat the oven to 250F degrees. 6 tablespoons of popcorn kernels should yield approx. 10 cups of popcorn. Make sure to remove any unpopped kernels.Spread the popcorn out onto 2 square Pyrex dishes. Set aside.
Melt butter on medium heat in a saucepan. Add brown sugar, corn syrup, and salt in a medium saucepan over a medium-high heat. Stir constantly and then without stirring bring to a boil for about 4 minutes. Remove from the heat and quickly stir in the baking soda and maple syrup. Pour the caramel over the popcorn and stir gently until all the kernels are coated.
Bake for 45 mins to 1 hour, stirring every 15 minutes. Meanwhile cook bacon until crispy, pat any excess grease with paper towel and crumble into pieces. Add bacon in for last 15 minutes in oven.
Allow to cool and break apart large clusters or form into balls if desired. Seal the popcorn tightly once cooled; it will stay fresh for up to 10 days
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