4
1 rating

Bacon Peanut Caramel Corn

Zac Young

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.

Ingredients

  • 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

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. 

Nutritional Facts
Servings8
Calories Per Serving800
Total Fat49g75%
Sugar70gN/A
Saturated11g56%
Cholesterol37mg12%
Protein18g36%
Carbs80g27%
Vitamin A6µg1%
Vitamin B120.3µg4.7%
Vitamin B60.3mg16.9%
Vitamin C0.3mg0.5%
Vitamin D0.2µg0.1%
Vitamin E4mg20%
Vitamin K5µg6%
Calcium30mg3%
Fiber4g17%
Folate (food)45µgN/A
Folate equivalent (total)43µg11%
Iron1mg6%
Magnesium80mg20%
Monounsaturated24gN/A
Niacin (B3)7mg37%
Phosphorus247mg35%
Polyunsaturated11gN/A
Potassium395mg11%
Sodium511mg21%
Sugars, added68gN/A
Thiamin (B1)0.2mg15.3%
Trans0.1gN/A
Zinc2mg15%