Photo:
Macey J. Foronda
Savory and sweet, this popcorn treat has a little bit of a kick but not overpowering. You can add a drizzle of melted chocalate or chocolate syrup right before you eat to add another dimension to this bacon, caramel, syrupy, peanut popcorn snack to sate your sweet-tooth.
Makes 16 cups
KITCHENWARE
2 Baking sheets lined with wax paper
INGREDIENTS
16 cups Popcorn
1T Canola oil
1lb Bacon
1¼ cup Maple syrup
2 cups Unsalted Peanuts
½t Cayenne
1½t Cinnamon
1T Salt
SETUP
Preheat your oven to 300.
Place popped popcorn in a mixing bowl, discarding unpopped kernels.
METHOD
Pan-fry half of the bacon on MED until crispy.
Remove cooked bacon from skillet and cool, leaving the fat in the pan. Add the rest of the bacon and repeat.
Set aside the cooked bacon, leaving the bacon fat in the pan.
To your heated pan with bacon fat, add the maple syrup, peanuts, cayenne, cinnamon, and salt, stirring to combine.
Heat the mixture until it starts to bubble. Remove from heat and set aside.
When the bacon is cool enough to handle, cut into strips about 1” inch long by 1/4” wide.
Add bacon to the popcorn in the bowl.
Pour the maple syrup mixture over the top. Mix with a spoon until all the popcorn is evenly coated with the maple syrup mixture.
Spread the popcorn out onto the baking sheets and bake 20 minutes.
Let the popcorn cool completely on the baking sheets.
SERVICE
Once the popcorn is completely cooled, divide into individual serving size…or put it in a giant bowl.
NOTE
Popcorn may feel slightly soggy after coming out of the oven, but will crisp as it cools.
Popcorn will keep for 5 to 7 days in an airtight container at room temperature.
