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Savory Caramel Corn

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"Warning: I make popcorn with bacon fat. If you're applauding this revelation, then chances are we'd have gotten along just fine during my college days in Chicago. It's when my love affair with caramel corn began, all thanks to the city's iconic Garrett Popcorn. It ticks every box when it comes to snacking: It's crispy. It's chewy. It's salty. It's sweet. You can't ask for much more from the humble kernel...that is, until you work bacon and herbs into the equation. The result is an adult version of a childhood classic that's studded with candied bacon pieces and fresh thyme in every addicting bite."

List of Ingredients

â—¦ Cooking spray
â—¦ 6 slices thick-cut bacon, cut into ¼-inch pieces
â—¦ ¾ cup unpopped popcorn kernels
â—¦ 3 tablespoons minced fresh thyme
â—¦ 1 cup (2 sticks) unsalted butter
â—¦ 1 ¾ cups packed light brown sugar
â—¦ â…” cup light corn syrup
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon baking soda
â—¦ 2 teaspoons vanilla extract


Recipe

Preheat the oven to 250° F. Line a rimmed baking sheet with foil, then grease it with cooking spray.

In a large skillet set over medium-low heat, cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon drippings in the skillet.

Add 3 tablespoons of the reserved drippings to a large stockpot set over medium heat. Add the popcorn kernels and cover. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return the covered pot to the heat and shake it quickly over the flame until all of the kernels have popped, about 5 minutes. Transfer the popcorn to a large bowl, discarding any unpopped kernels. Add the bacon and thyme and toss to combine.

Heat the butter in a medium saucepan set over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly, then allow the mixture to boil undisturbed for 4 minutes. Remove the caramel from the heat and stir in the baking soda and vanilla extract. (The caramel will bubble vigorously once you add the vanilla.) Immediately pour the caramel over the popcorn mixture and quickly stir to combine.

Transfer the popcorn to the prepared baking sheet, spreading it into an even layer. Bake the caramel corn for 30 minutes, stirring halfway through. Remove the caramel corn from the oven, stir it one more time, then let it cool completely on the baking sheet. Once cool, break it apart into pieces and serve.

Makes 14 cups;
6 to 8 servings