If you love caramel corn but are ready for something new and unusual, look no further!! Caramel Corn with Bacon and Cashews is a treat you didn't know you needed. You'll wonder how you lived without it!
If you're a snack fan (you are my people), I have other recipes for you that I know you'll adore. All of these would make wonderful gifts for anyone on your gift giving list: Cinnamon Praline Pretzels, Cinnamon Sugar Pretzel Sticks, Sriracha Firecracker Snackers, and Homemade Everything Bagel Chips.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Go directly to the recipe.
- The ingredients:
- Ingredient information:
- Kitchen tools and equipment needed:
- Everything old is new again:
- What I wrote about this recipe in 2013:
- How this recipe came to be:
- How to easily adjust the serving size of this recipe
- Can microwave popcorn be used to make caramel corn?
- Can store bought pre-popped popcorn be used?
- How many cups of pre-popped popcorn corn is needed for this recipe?
- What other nuts can be used in this recipe?
- How to store caramel corn with bacon and cashews:
- Does this salty, sweet snack make a good gift option?
- Gifting options:
- Cookbooks for the bacon lover:
- Additional Kudos Kitchen recipes featuring bacon:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
POPCORN - I used unpopped corn kernels for this recipe, as seen in the video. However, you can also use popped microwave popcorn or store-bought pre-popped popcorn, which you can purchase at the market. They all will work fine.
OIL - A neutral-flavored oil will work best for this recipe. I used avocado oil, but canola, grapeseed oil, safflower, or corn oil are all good options.
BACON - This recipe calls for a half pound of bacon, but if you'd like to add more, by all means...go for it. You can use any thickness of bacon you want and any flavor variety. Cut it into 1" pieces and fry it to crispy. Drain the bacon on paper towels, and when it's cool enough to handle it can be easily crumbled. Remember to reserve at least 2-3 tablespoons of the bacon grease to add to the caramel when the time comes.
BACON GREASE - Reserved from frying the bacon (see above).
CASHEWS - Again, you can use as much or as little cashews as you prefer. In my eyes, 2½ cups is just a starting point. Make sure to use roasted, salted cashews so their flavor won't get lost in the other bold ingredients in this recipe.
BUTTER - I always use salted butter, but if you prefer using unsalted butter to make the caramel, it's fine.
BROWN SUGAR - I used light brown sugar, but you can also use dark brown sugar. Dark brown sugar will give the caramel corn a deeper molasses flavor and a slightly deeper color when the caramel corn is complete.
PURE MAPLE SYRUP - This ingredient is optional, but I love the ever-so-slight autumn flavor maple syrup brings to this homemade caramel corn. If you leave this ingredient out, you can add additional light corn syrup in its place or use imitation maple syrup, but pure maple syrup is preferred.
LIGHT CORN SYRUP - As if things weren't sweet enough, the light corn syrup will keep the caramel from crystallizing and give the caramel a smoother and creamier texture.
HEAVY CREAM - This ingredient lightens the color of the caramel ever so slightly into a beautiful golden brown. It also lends a richness of flavor and helps the caramel sauce to pour perfectly over the popcorn, bacon, and cashews before stirring.
CREAM OF TARTAR - Adding cream of tartar when making the caramel will help stop sugar crystals from forming and prevent the caramel from becoming grainy.
BAKING SODA - This ingredient helps to firm the caramel and give it that traditional caramel corn crispy coating by forming bubbles when it reacts with the brown sugar, corn syrup, and cream of tartar. A little goes a long way, so only use ¼ teaspoon as called for in the recipe.
PURE VANILLA EXTRACT - Add this ingredient to the caramel carefully after it comes off the heat, as it will bubble and sputter as it is stirred into the hot caramel.
KOSHER SALT - I always choose to use kosher salt. See below if using table salt.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- 7-quart heavy bottom pot (for popping corn)
- large skillet (for cooking bacon)
- 3-quart heavy bottom saucepan (for making the caramel)
- measuring cups and spoons
- candy thermometer
- silicone spoon or spatula
- baking spray
- baking sheets
- aluminum foil
- extra-large bowl
Everything old is new again:
I first published this recipe in 2013 when I was relatively new to blogging. It's been on my mind ever since because I always wanted to take the time to remake it and give this post some updated love in the form of a printable recipe card, new photos, a video, and additional information.
However, I'm pleased to tell you that this recipe stands the test of time and has remained unchanged.
What I wrote about this recipe in 2013:
I came up with the idea while watching a cooking show about bacon. Go figure.
I started to think about all the things I had yet to hear 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 will take full credit for it! You can thank me anytime. HAHA!
How this recipe came to be:
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 to sell it. This homemade caramel corn with bacon and Cashews could give Garrett's popcorn a run for their money, but who has 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.
Below is one of the original photos I took of this recipe in 2013.
How to easily adjust the serving size of this recipe
Should you need to increase (or decrease) the serving size for this recipe you can easily adjust the ingredient quantities using the sliding scale shown in the recipe card by hovering over the number in the serving size.
Can microwave popcorn be used to make caramel corn?
It sure can. You may need to make several bags (depending on their size) to make enough popcorn for this recipe, but microwave popcorn can be a great option.
Can store bought pre-popped popcorn be used?
Yes, yes, and yes!
If you want to go super wild and crazy you can even caramel-coat cheese popcorn to make a mock rendition of a "Chicago blend" situation. YUM!!
How many cups of pre-popped popcorn corn is needed for this recipe?
If you're using pre-popped corn, you'll need approximately 7-8 cups. Enough to fill two baking sheets if you're making a full batch.
What other nuts can be used in this recipe?
How about this question instead; What type of nuts CAN'T be used in this recipe?
And the answer is; there is no nut that wouldn't be good covered in caramel and then mixed in with popcorn and bacon.
Use your imagination and have fun with this recipe.
How to store caramel corn with bacon and cashews:
Make sure to store caramel corn in airtight containers or zip-top bags at room temperature. It will stay fresh for weeks.
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!! 🙂
Does this salty, sweet snack make a good gift option?
Oh my goodness, YES!!
As I mentioned above, years ago, I made this for my dad for Father's Day, and he LOVED it.
In 2013, I didn't do any fancy gift wrapping for my dad, and I put the caramel corn in a gallon zip-lock bag and stuck it in a gift bag with tissue paper.
However, there are so many fun and creative ways to wrap and gift something like this that you're only limited by your imagination.
Gifting options:
- 1-gallon food-safe metal tin with a lid
- 3 stacked round metal nesting tins
- wicker basket
- 1-gallon glass storage jar
- cellophane food gift wrap bags
Package in some gift certificates for movies, or stick in a best-selling novel, pen, and journal. Or what about adding a coffee mug with tea or hot chocolate?
Cookbooks for the bacon lover:
How about a fun cookbook for the recipient? These are specifically for the bacon lover:
Additional Kudos Kitchen recipes featuring bacon:
Smoky Sweet Bacon Wrapped Chicken Breasts are an easy to make, tender and flavorful meal the whole family will love.
Bacon Bloody Mary's are like a full meal and a cocktail all in one glass. They're perfect for any weekend or holiday brunch!
Bacon Root Beer Bundt Cake is an unusually delicious cake with wonderful texture, interest, and flavor.
Caramel Corn with Bacon and Cashews:
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
CARAMEL CORN WITH BACON AND CASHEWS
Equipment
- large heavy bottom pot with lid for popping corn, optional
- chef's knife for cutting bacon
- cutting board for cutting bacon
- Large Skillet optional for cooking bacon
- 7 quart bowl for mixing caramel corn
Ingredients
- 1 cup popcorn kernels divided
- 2 tablespoons neutral-flavored oil I used avocado, divided
- ½ pound bacon cooked, drained (reserve 2 tablespoons of bacon drippings), and crumbled.
- 2 ¼ cups cashews roasted and salted
- 2 sticks (1 cup) butter
- 2 ¼ cups packed brown sugar
- ¼ cup pure maple syrup
- ¼ cup light corn syrup
- ½ cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- additional kosher salt for sprinkling optional
Instructions
- Cook the bacon until crisp in a large skillet. Remove the cooked bacon to paper towels and allow to cool. Reserve 2-3 tablespoons of the bacon grease and set aside.
- In a large, heavy-bottomed pot over medium heat (and working in two batches), add 1 tablespoons of the 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 leave the stove. This happens quickly (approximately 3-4 minutes).
- Divide and pour the popped corn onto foil-lined baking sheets.
- Repeat the process with the remaining unpopped corn and oil.
- Add cashews along with the cooled and crumbled bacon to the popped corn 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.
- Carefully add the reserved bacon grease, maple syrup, corn syrup, 1 teaspoon salt, cream of tartar, and baking soda. Stir well.
- Carefully add the heavy cream and bring the mixture to a rolling boil, stirring Frequently. Cook until a candy thermometer inserted reads 260 degrees (approximately 15 minutes).
- Remove the caramel from the heat and carefully stir in the vanilla extract.
- Add one of the baking sheets filled with popcorn, crumbled bacon and cashews, into an Extra-large bowl and pour half of the syrup over the corn.
- Stir well with a wooden or silicone spoon to cover the popcorn, bacon and cashews evenly with the caramel.
- Pour the caramel-coated popcorn evenly onto a foil-lined baking sheet that has been sprayed with baking spray.
- Continue the same process with the remaining remaining popcorn mixture and caramel.
- Preheat the oven to 200 degrees F (94 degrees C).
- Bake the caramel corn in the preheated oven for approximately 50-60 minutes. This step is optional.
- Allow the caramel corn to cool completely and break into pieces.
Notes
Nutrition
I hope you've enjoyed today's recipe for Cashew Bacon Caramel Corn as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, YOUTUBE, and my KUDOS KITCHEN AMAZON STORE
Until we eat again, I hope you have a delicious day!
Paula says
I am curious if anyone has made this with the hull less popcorn I think they call it Puffcorn? I can’t handle the real stuff with hulls but it sounds amazing. I also wondered and if it’s there I apologize but if you’re using something that is prepopped or hull less how many cups would you need?
Renée says
Hi, Paula!
Nobody has asked this question before and I honestly can't imagine that this recipe wouldn't work using puffcorn.
If you're using pre-popped corn, you'll need approximately 7-8 cups. Enough to fill two baking sheets if you're making a full batch.
I hope this answer is helpful and that you enjoy the caramel corn.
Take care and please let me know how this works for you.
Fondly,
Renee
Paula says
Love the caramel corn recipe and the bowl you painted. Both are fabulous.