Cashew Bacon Caramel Corn

If you love caramel corn but are ready for something new and unusual, look no further!!

Cashew Bacon Carmel Corn is a treat you didn't know you were missing, but now that you know about it, you'll wonder how you lived without it!

I came up with the idea while watching a cooking show about bacon. Go figure.

I started to think about all the things I hadn't heard bacon go into...yet...and then I hit upon popcorn and ultimately caramel corn!

If it has been done before, I didn't know about it, so I'm going to take full credit for it! You can thank me anytime. HAHA!

Once I hit upon the idea I decided to make some for my dad for Father's Day. Can I just tell you? My dad LOVED it (and so did everyone else who has tried it).

It's even been suggested that I try and sell it. I actually think I could give Garrett's popcorn a run for their money, but who's got time to take on another project? Not me. So the next best thing is to share the recipe and let you make some for yourself.

CASHEW BACON CARAMEL CORN   {PRINT THIS RECIPE}


1 cup of unpopped popcorn
2 tablespoons canola oil
¾ pound bacon, cooked, drained (reserve 2 tablespoons of bacon drippings) and crumbled.
2 ¼ cups salted cashews
2 sticks of salted butter
2 ¼ cups packed dark brown sugar
¼ cup real maple syrup
¼ cup light corn syrup
1 teaspoon kosher salt
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon baking soda
additional salt for sprinkling

-In a large, heavy-bottomed pot over medium heat (and working in two batches) add 3 tablespoons of the canola oil and ½ cup of the unpopped corn. Cover the pot and pop the corn making sure you remove the pot from the heat after you hear the last few kernels pop. Do not walk away from the stove as this happens rather quickly (approximately 3-4 minutes).
-Pour the popped corn onto 1 of 2  tin foil-lined baking sheets.
-Repeat the process with the remaining unpopped corn and oil.
-Divide the cashews and add them to the popped corn on the baking sheets.
-Divide the cooked bacon and add them to the popped corn and cashews on the baking sheets.
-Set aside.
-In the same heavy-bottomed pot over medium/high heat, melt the butter and add the dark brown sugar to melt, stirring occasionally.
-Add the bacon drippings, maple syrup, corn syrup, 1 teaspoon salt and the cream of tartar.
-Bring the mixture to a rolling boil, stirring occasionally, and cook until a candy thermometer inserted reads 260 degrees (approximately 7-8 minutes).
-Remove the syrup from the heat and carefully stir in the vanilla extract and the baking soda.
-Add one of the sheets of popcorn into a LARGE bowl and pour half of the syrup over the corn.
-Add a light sprinkle of salt and stir well with a wooden spoon to cover the popcorn well with the syrup.
-Pour the syrup-coated popcorn back out onto the foil-lined baking sheet into an even layer.
-Continue the process with the remaining uncoated popcorn and syrup mixture.
-Preheat the oven to 200 degrees.
-Bake the caramel corn in the oven for approximately 1 hour, stirring occasionally.
-Allow to cool and break into pieces.

Now, hide it or give it away because the temptation to eat it all will be far too great and you'll be cursing me out before you know it!! 🙂

I hope you've enjoyed today's recipe for Cashew Bacon Caramel Corn as much as I've enjoyed bringing it to you!

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