12 slices thick-cut bacon, diced
1 cup turbinado sugar
1 cup maple-flavored syrup
2 tablespoons unsalted butter
1 package (3.5 ounces) plain (unbuttered) microwave popcorn, popped (10 cups)
1 cup chopped pecans
Heat oven to 250 degrees. Line two sheet pans with foil and spray with nonstick spray.
In a skillet over medium-high heat, fry the bacon until crispy. Drain on paper towel-lined plates.
In a saucepan, combine the turbinado sugar, syrup and butter. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat.
Place the popcorn, cooked bacon and pecans in a large bowl. Carefully pour the syrup over the popcorn mixture. Stir with a large spoon until the popcorn is evenly coated.
Spoon the popcorn mixture onto the sheet pans in an even layer and bake 10-15 minutes, stirring halfway through. Remove from oven and allow the caramel corn to cool completely. Break into bite-sized pieces and serve.