Everything is better with bacon! Caramel corn is no exception. This is a wonderful candy caramel recipe to use even if it is just with the popcorn. Feel free to omit the bacon if it is not to your liking and keep it simple and plain or add your favorite nut.
INGREDIENTS:
1/2 LB Bacon, cut into small pieces, can cut and fry one day in advance
1/3 C Popcorn Kernels = 6 C popped, I always do a little more, there is plenty of caramel
1 C Butter
2 C Light Brown Sugar, packed
1/2 C Light Corn Syrup
2 t. Kosher Salt
1 t. Baking Soda
1 Lg. Foil disposable roasting pan
PREPARATION:
Fry bacon low and slow until nicely browned and drain on paper towel. Preheat oven to 200 degrees. Pop corn in, preferably with an air popper. I use the one my husband had in college, amazing that it still pops perfectly. Remove any unpopped kernals and place corn in the foil pan, set aside.
In a large, heavy bottom stock pot, melt butter, corn syrup and salt over medium heat.
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