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Bacon Peanut Caramel Corn Recipe

Indulge your senses with this irresistible Bacon Peanut Caramel Corn recipe! A perfect blend of salty, sweet, and crunchy, this addictive snack is ideal for movie nights, parties, or a thoughtful, gourmet gift for the snack-loving dad (or anyone!). This recipe elevates classic caramel corn with crispy bacon and savory peanuts, creating a flavor explosion that's sure to become a family favorite. Easy to make, yet impressively delicious, it's the perfect combination of homemade goodness and crowd-pleasing appeal. Get ready to impress!

Prep Time 15 mins
Cook Time 60 mins
Calories 401.4 kcal
Protein 17g
Rating 0.0 (1 Reviews)
Bacon Peanut Caramel Corn 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacon Peanut Caramel Corn

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How to Make Bacon Peanut Caramel Corn

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Remove bacon from oven and set aside to cool. Reserve 1 tablespoon of bacon grease.
  4. Reduce oven temperature to 350°F (175°C).
  5. In a large pot, combine 1 tablespoon reserved bacon grease and 1/2 cup popcorn kernels.
  6. Cover the pot with a lid or heat-proof bowl.
  7. Cook over medium heat, shaking the pot occasionally, until popping slows to 1-2 pops per second. Remove from heat.
  8. Pour popcorn into a large bowl.
  9. Wipe out the pot and add 1/4 cup water, 1 cup granulated sugar, and 1/2 cup light corn syrup.
  10. 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.
  11. While the caramel is cooking, spread the popped popcorn evenly onto a large baking sheet lined with a silicone mat or parchment paper.
  12. Sprinkle 1 cup roasted peanuts evenly over the popcorn.
  13. Crumble the cooled bacon into small pieces and sprinkle over the popcorn and peanuts.
  14. Season generously with salt (about 1/2 teaspoon, or to taste).
  15. Once the caramel reaches a light amber color, carefully drizzle it evenly over the popcorn mixture, scraping the pot with a heatproof spatula.
  16. Immediately stir to coat the popcorn. The caramel will begin to harden quickly—that’s okay; it will continue to coat as it bakes.
  17. 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.
  18. Remove from oven and let cool completely. Break apart any large clusters with a fork or your hands.
  19. 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

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Appetizers & Snacks Sweets & Sides Desserts American Gluten Free Holiday Recipes Game Day Recipes Baking

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