Bakin’ with Bacon, The King and His Guest!

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Greetings Bacon Lovers! 

Today we have a guest Chef – my super good buddy and pal Raz from Friends Furever brought me a wonderful recipe and I asked him if he’d like to help me whip this up in our kitchen here at the Castle Baconia!      It’s a snack – and one that you’re BOUND to love!    Ready?

Bacon Caramel Popcorn

Yes this one is a little more complicated than some recipes – because of the fact you have to make caramel – but trust Raz and me – it’s WORTH IT!    

Ingredients

  • 6 slices bacon
  • 5 cups popcorn (popped, preferably plain)
  • 1/2 cup brown sugar (packed)
  • 4 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon baking soda
  • 1/3 cup pecans (toasted, chopped)
Directions

Preheat your oven to 250 F/121 C. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.

Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cool, coarsely chop the bacon into half-inch pieces.

 

  1. Place the bacon, popcorn, and chopped pecans into a large bowl and toss them together.

  2. In a small saucepan, combine the brown sugar, butter, and corn syrup and stir them together over medium heat. Once the sugar and butter have melted, stop stirring and insert a candy thermometer

  3. Continue to cook the sugar until it reaches 238 F/114 C on the candy thermometer, which should only take 3 to 4 minutes.

  4. Once at the proper temperature, remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step.

  5. Pour the foamy sugar over the popcorn mixture in the bowl and quickly stir everything together, making sure the popcorn, nuts, and bacon are coated with caramel.

  6. Spread the popcorn out on the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel.

  7. Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store bacon caramel popcorn in an airtight container at room temperature for up to a week.

Gosh Raz – this really is delicious stuff isn’t it…………….(MUNCH  MUNCH……..CRUNCH CRUNCH)……………..let’s have a second helping OK?    I better keep this one away from my Mom – she’d gobble this down in no time!

“OK Teddy and Raz…..I ate all the pie – now gimme some of dat popcorn……or else!!!”

Uhoh Raz…………I think we’ve created a monster!     Thanks for bringing this recipe to us – we’d better start another batch – Garfield is eating everything in sight!!

King Teddy and Raz

 

40 responses »

  1. I am afraid I will give this one a miss. I can’t have bacon and I don’t like popcorn. I have been very careful with what I eat but still had another gallstones attack on Tuesday night. At least I managed to go 7 months without one!

    Like

    • Oh Jackie I’m sorry you had another attack. I know that’s got to be just awful and you’d been doing SO WELL!! Of course this isn’t a recipe for you but it sure is yummy. Hope you’re feeling better – will you see the doctor?

      Hugs, Pam

      Liked by 1 person

      • No I won’t see the doctor. They told me if I had another attack before I get my surgery appointment to go to A&E. That means an emergency operation and I could be in for a week if they have to do open surgery. Hospitals are allowing no visitors due to the Covid so I really don’t want to do that. I kept the pain reasonably under control with liquid morphine and paracetamol. If I get repeated attacks like last time, then I will have to go. At least starting on pain relief immediately I felt it starting it stopped it getting so bad that I was rolling around on the floor. It was still an uncomfortable night and next day though.

        Liked by 1 person

        • Jackie, I had to have open surgery for mine some time ago, IF you are referring to gall stones. The pain is bad when they are passing through the common duct, but yours is even worse than mine. Several days before surgery I had to have strong pain relief. I am so sorry you are going through that. I will be thinking of you a LOT in this time following what you have gone through. Sending love.

          Liked by 1 person

          • Thank you Carole, yes gall stones. He said under normal conditions he would have had me in ASAP, but because it was near the beginning of the pandemic and they didn’t know what they were dealing with, and death rates were rising rapidly he wanted to wait until the Covid had passed it’s peak and put me on the waiting list instead. The trouble is the cases are rising again and likely to do so throughout the winter. I am hoping this was a one off and not the first of a series like last time

            Like

  2. Boy, you guys really cook up a storm…Take some of that bacon and make spaghetti alla carbonara….Boil salted water and meanwhile, cook bacon for two, cut thick, into small pieces, then whisk up 3 eggs with 3 spoons of parmesan and fresh pepper, and when the water boils, cook the spaghetti 10 minutes or so until “at the tooth” al dente. Drain, leaving a spoon or two of water in the hot pan, put the pasta back in and toss quickly with the egg mixture and bacon pieces. Serve with more parmesan. LOVE this dish….buon appetito

    Like

  3. Do you think this could be made by melting those little Kraft caramels? Mom says her candy making skills are lacking. It would never last a week around here. Thanks for this treaty recipe. XOCK, angel Lily Olivia, angel Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer

    Like

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