Bacon And Cashew Caramel Corn
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
55
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Popcorn Kernels2 tbsps
Vegetable Oil170 g
Bacon (chopped)1 tsp
Coarse Kosher Salt1 tsp
Cayenne Pepper1 cup
Heavy Whipping Cream1.5 cups
Sugar1 cup
Water2 tbsps
Light Corn SyrupDirections:
1
Preheat oven to 300°F
2
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop
3
Using oven mitts, hold lid on pot and shake pot until popping stops
4
Pour popcorn into very large bowl
5
Cook bacon in heavy large skillet over medium heat until almost crisp
6
Using slotted spoon, transfer to paper towels to drain; cool
7
Add bacon and cashews to bowl with popcorn
8
Sprinkle with coarse salt and cayenne; toss to coat
9
Bring cream and tea bag just to boil over medium heat
10
Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor
11
Discard tea bag
12
Line rimmed baking sheet with foil; coat with nonstick spray
13
Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside
14
Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves
15
Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes
16
Remove from heat and immediately add cream (mixture will bubble up)
17
Stir until blended
18
Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated
19
Transfer to sheet
20
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes
21
Cool completely on sheet on rack, tossing occasionally to break up large clumps
22
DO AHEAD: Can be made 2 days ahead
23
Store airtight in refrigerator
24
Preheat oven to 300°F
25
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop
26
Using oven mitts, hold lid on pot and shake pot until popping stops
27
Pour popcorn into very large bowl
28
Cook bacon in heavy large skillet over medium heat until almost crisp
29
Using slotted spoon, transfer to paper towels to drain; cool
30
Add bacon and cashews to bowl with popcorn
31
Sprinkle with coarse salt and cayenne; toss to coat
32
Bring cream and tea bag just to boil over medium heat
33
Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor
34
Discard tea bag
35
Line rimmed baking sheet with foil; coat with nonstick spray
36
Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside
37
Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves
38
Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes
39
Remove from heat and immediately add cream (mixture will bubble up)
40
Stir until blended
41
Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated
42
Transfer to sheet
43
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes
44
Cool completely on sheet on rack, tossing occasionally to break up large clumps
45
DO AHEAD: Can be made 2 days ahead
46
Store airtight in refrigerator
47
What to drink: The folks at Colt & Gray suggest The Derby, a classic cocktail made with bourbon, Bénédictine, and bitters
48
The folks at Colt & Gray suggest The Derby, a classic cocktail made with bourbon, Bénédictine, and bitters