Bacon and Cashew Caramel Corn
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!
Servings: 24 cups
Calories: 258kcal
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 oil, 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 I used salted
- 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.
Video
Notes
Store the caramel corn at room temperature in an airtight container for up to 3 weeks.
This recipe may be made with microwave popcorn, or store bought pre-popped popcorn.
Nutrition
Serving: 1cup | Calories: 258kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 217mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
