Bacon Peanut Caramel Corn
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.
- 1/2 Cup popcorn kernels
- 1/4 Cup oil
- 1 3/4 Cup sugar
- 3/4 Cups corn syrup
- 2 Teaspoons kosher salt
- 1 Pound bacon, cooked extra-crisp and crumbled
- 2 Cups honey-roasted peanuts
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.