The best snack or party appetizer out there! Easy to make and completely delicious, this caramel corn is chewy, salty, and sweet-- the perfect trifecta!
|1 Pkg||Schneiders® Bacon, chopped|
|1/2 cup||(125 mL) Popcorn kernels|
|1 tsp||(5 mL) Salt, divided|
|1/2 cup||(125 mL) Butter|
|1 cup||(250 mL) Brown sugar|
|1/4 cup||(60 mL) Corn syrup|
|1/4 tsp||(1 mL) Baking soda|
PREHEAT oven to 200°F (95°C).
COOK bacon until crisp, about 10-12 minutes. Remove bacon from the pan using a slotted spoon and drain on paper towel. Reserve 3 tbsp (45 mL) of the bacon drippings.
TRANSFER the bacon drippings to a large saucepan. Add the popcorn kernels and half the salt and place over medium heat. Place the lid on the pot and shake occasionally as the popcorn pops. The popcorn is all popped when the popping sounds stop. Remove from heat immediately and set aside.
PLACE butter, brown sugar and corn syrup in a medium saucepan over medium-high heat. Stir to combine. Bring to a boil then reduce heat to medium. Continue to cook for another 3 minutes or until golden brown in colour. Turn heat to low and stir in baking soda and the remaining salt.
MIX bacon, popcorn in a large bowl and drizzle with the caramel sauce. Toss to coat. Spread the mixture on a parchment paper lined baking sheet and place in the preheated oven for one hour.
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