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Spicy Bacon Caramel Corn in bowl
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Ovenly’s Spicy Bacon Caramel Corn

An easy recipe for spicy bacon caramel corn. Popcorn mixed with bacon and coated with a spicy caramel sauce for a sweet and savory snack.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Servings: 6 approximately 3 cups
Calories: 804kcal
Author: Serena

Ingredients

Ovenly's Spicy Bacon Caramel Corn

  • 10 slices regular thick cut bacon
  • 3 tablespoon bacon fat from the cooked bacon
  • ½ cup popcorn kernels
  • 1 ½ teaspoon baking soda
  • ¼ to ¾ teaspoon cayenne pepper
  • 3 cups sugar
  • ¼ cup English Ale
  • ¼ cup water
  • 3 tablespoon unsalted butter
  • 1 ½ tablespoon salt

Instructions

  • Preheat the oven to 400°F.
  • Spray 1 large mixing bowl, 1 rimmed sheet pan, and 2 metal mixing spoons with nonstick cooking spray.
  • Lay bacon on ungreased rimmed sheet pan and bake for 30 minutes, or until very crisp.
  • Once done, remove the bacon slices with tongs and spread them on a paper towel lined tray or plate. Crumble the bacon once it has cooled.
  • Let the remaining bacon fat cool on the rimmed sheet pan.
  • In a large pot with a lid, or in a popcorn popper, heat the bacon fat over medium high heat. Add the popcorn kernels to the pot, cover with the lid and cook until all kernels have popped, shaking constantly to prevent burning.
  • Transfer the popcorn to the prepared bowl, add the crumbled bacon and mix.
  • In a small bowl, combine the baking soda and cayenne. Set aside.
  • In a large heavy bottomed pot, combine the sugar, ale, water, butter and salt.
  • Attach a candy thermometer to the edge of the pot. Cook on high heat until the mixture boils. Let it boil until the mixture reaches 305° and the caramel is a golden color.
  • Once the caramel has a light caramel color, remove it from the heat and mix in the baking soda and cayenne. Stir for 30 seconds, or until all clumps of baking soda and cayenne have dissolved.
  • Immediately pour the caramel evenly over the popcorn in the bowl. Combine the caramel and the popcorn using the prepared spoons. Mix until the popcorn is well coated with the caramel.
  • Spread the caramel corn on the prepared rimmed sheet pan.
  • Let it cool, and then break it into bite size pieces by hand.
  • Store the caramel corn in an airtight container for up to 1 week.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition

Serving: 1g | Calories: 804kcal | Carbohydrates: 111g | Protein: 9g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 2429mg | Potassium: 165mg | Fiber: 2g | Sugar: 100g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg