advertisement

Maple, Pecan and Bacon Caramel Corn

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.

Serves six.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.