Bacon Peanut Caramel Corn

Name: Bacon Peanut Caramel Corn
Ingredients: 1/2 cup popcorn kernels; 1/4 cup oil; 1 3/4 cup sugar; 3/4 cup corn syrup; 2 teaspoon kosher salt; 1 pound bacon, cooked extra-crisp and crumbled; 2 cup honey-roasted peanuts

David Burke|Aug. 28, 2013 2:24 pm EST

4 (1 ratings)

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Head pastry chef at David Burke's Kitchen in New York City, Zac Young, knows how to appeal to Burke's whimsical side. This recipe demonstrates how just a simple popcorn recipe can be elevated to the next level with bacon and caramel.

Servings

8

Ingredients

1/2 cup popcorn kernels
1/4 cup oil
1 3/4 cup sugar
3/4 cup corn syrup
2 teaspoon kosher salt
1 pound bacon, cooked extra-crisp and crumbled
2 cup honey-roasted peanuts

Directions

Heat the oil in a medium-sized saucepan and pop the popcorn. Cover the pot while cooking or risk eye injury. Cook until the popping slows to 1 pop per 3 seconds.
Pour the popcorn onto a baking sheet lined with a silpat or parchment paper. Sprinkle the salt, peanuts, and crumbled bacon over the popcorn.
Preheat the oven to 350 degrees.
Heat the sugar, corn syrup, and a ½ cup water until light amber in color. Pour evenly over the corn. Mix with a heat-proof spatula to try and evenly coat the mixture. Place in the oven for 7 to 10 minutes until the caramel has melted. Work the mixture again with the spatula until everything is evenly coated. Let cool before serving.