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!
- 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)
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.
Place the bacon, popcorn, and chopped pecans into a large bowl and toss them together.
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
Continue to cook the sugar until it reaches 238 F/114 C on the candy thermometer, which should only take 3 to 4 minutes.
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.
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.
Spread the popcorn out on the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel.
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
Happy Saturday Bacon Fans! We’re going POLISH today!
What Polish delight are we going to tell you about today? This recipe is so simple I daresay it may be one of the easiest recipes we’ve EVER EVER EVER passed along. It’s a really delicious way to eat cabbage – which is ever so good for you……………and it has the bonus of BACON and yummy egg noodles.
See? How easy can you get right? It’s a staple in the winter for many Polish families but it’s good ANY TIME of the year – trust me.
Polish Noodles With Cabbage and Bacon
- 1/2 pound bacon diced
- 1 onion chopped or thinly sliced
- Head of green cabbage about 1 1/2-2 lbs, cored and cut into bite-sized pieces
- 8 oz egg noodles
- 1 teaspoon caraway seeds optional
- Salt and pepper to taste
In a large cast iron or non-stick skillet, fry the diced bacon over medium heat until crisp.
Drain bacon on paper towel. Add the onions to the skillet and sauté for 2 minutes.
Add cabbage to the skillet and cook until tender, stirring occasionally, about 10 minutes. Stir in caraway seeds (optional), reduce the heat to low, cover and simmer for another 10 minutes.
Meanwhile, boil egg noodles according to package direction and drain.
Add cooked egg noodles and bacon to the skillet. Season with salt to taste and lots of black pepper and stir until noodles are heated through. Enjoy!
Easy Peasy……but if you’re a cabbage person – you’re going to really like this very simple dish!
Please give this one a try………….something different as a side dish……………I bet it will become a “regular” in your menu rotation for the family!
Yep – I know what I’m talkin’ about when it comes to bacon! See you next week in the kitchen at Castle Baconia
Here I Am – The King – With A Super Recipe For You!!
Greetings loyal subjects……………today I have something different for you but that doesn’t mean it contains NO BACON…….to the contrary it contains a lot. It’s also something that the ROYAL MOM adores – roasted vegetables but with a bacon “twist”! Intrigued? Good……………you might want to try this one.
Oven Roasted Vegetables With Bacon
- 2 cups baby carrots
- fresh broccoli
- 1 large sweet potato
- 1 large russet potato
- 1 green bell pepper
- 1 red bell pepper
- 1/2 red onion
- 6 cloves garlic minced
- 5-10 or more bacon strips, cooked & crumbled
- 1-2 tablespoons Olive oil
- Salt and pepper to taste
- 2 tablespoons butter thinly sliced
Preheat oven to 425 F.
Line a baking sheet with greased foil or a non-stick pan liner. Set aside.
Cut up vegetables so that they are close to the same size.(Cut harder vegetables a bit smaller)
Place vegetables in a bowl.
Toss with minced garlic.
Toss vegetables lightly with olive oil. ( may need more or less)
Add in cooked, crumbled bacon and toss.
Spread into an even layer on a large baking sheet.
Sprinkle generously with salt and pepper and toss.
Bake for 25 minutes or until the carrots are tender, yet still firm.
Remove from oven and add on pats of butter.
Sprinkle again with salt if desired.
Yes – and plenty of it I might add!!
This is SOOOOOOOOOOOOOO good. Mom had made a roast the first time she made this recipe but imagine it with chicken or ANYTHING…….just plain tasty. We hope you will try this one – roasted vegetables get a bit of “sweetness” to them and with the bacon it’s sweet AND salty. Nice combo!
Yep – we all need to tingle from time to time……..!
I must clean up the kitchen – the staff is having a day off – we like to keep the staff happy here in Castle Baconia……………..it PAYS to be nice!!
Happy Cooking (and Eating!) – Your King