Ingredientes para Bacon Peanut Caramel Corn
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Cómo preparar Bacon Peanut Caramel Corn
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper. Arrange 4 slices of bacon on the baking sheet and bake for 10-15 minutes, or until crispy.
- Remove bacon from oven and set aside to cool. Reserve 1 tablespoon of bacon grease.
- Reduce oven temperature to 350°F (175°C).
- In a large pot, combine 1 tablespoon reserved bacon grease and 1/2 cup popcorn kernels.
- Cover the pot with a lid or heat-proof bowl.
- Cook over medium heat, shaking the pot occasionally, until popping slows to 1-2 pops per second. Remove from heat.
- Pour popcorn into a large bowl.
- Wipe out the pot and add 1/4 cup water, 1 cup granulated sugar, and 1/2 cup light corn syrup.
- Cook over medium-high heat, stirring constantly, until the mixture reaches a light amber color (around 240°F/115°C on a candy thermometer), about 6-8 minutes. Do not overcook.
- While the caramel is cooking, spread the popped popcorn evenly onto a large baking sheet lined with a silicone mat or parchment paper.
- Sprinkle 1 cup roasted peanuts evenly over the popcorn.
- Crumble the cooled bacon into small pieces and sprinkle over the popcorn and peanuts.
- Season generously with salt (about 1/2 teaspoon, or to taste).
- Once the caramel reaches a light amber color, carefully drizzle it evenly over the popcorn mixture, scraping the pot with a heatproof spatula.
- Immediately stir to coat the popcorn. The caramel will begin to harden quickly—that’s okay; it will continue to coat as it bakes.
- Bake for 30 minutes at 350°F (175°C), stirring every 8-10 minutes to ensure even coating and to scrape caramel from the baking sheet.
- Remove from oven and let cool completely. Break apart any large clusters with a fork or your hands.
- Once completely cool, store in an airtight container at room temperature for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
99g
Fat
34g
Carbs
11g
