Spicy Bacon Caramel Corn

Spicy bacon caramel corn is just what it sounds like. Smoky, salty, spicy, sweetly enticing, and a little difficult to stop eating. Made with beer and a pleasure to nosh alongside the rest of the bottle.

Pieces of spicy bacon caramel corn on a baking sheet.

Though you don’t have to pair this caramel corn with alcohol, we highly recommend it. There’s just something about that salty-spicy-sweet goodness that begs for a cold brew or a shot of whiskey. We don’t skimp with our pork, so this recipe is smoky and rich in flavor, with a touch of heat and sweet.–Agatha Kulaga & Erin Patinkin

Why is my caramel corn soggy?

One of the reasons that you need to get that caramel hot—we’re talking 300°F hot—is so that it doesn’t end up sticky. Properly cooked caramel will cool to a hard, shiny, crisp shell. While we’re not shaming a sticky caramel (we’re not animals!), if you want your spicy bacon caramel corn to last and be easier to eat, make sure to get that sugar hot.

Spicy Bacon Caramel Corn

  • Quick Glance
  • Quick Glance
  • 25 M
  • 1 H
  • Serves 4
Print RecipeBuy the Ovenly cookbook

Want it? Click it.

Special Equipment: Candy thermometer

Ingredients


Directions

Preheat the oven to 400°F (204°C). Spray 1 large bowl, 1 rimmed baking sheet, and 2 metal mixing spoons with nonstick cooking spray, or coat them with oil using a paper towel.

If using lardons, cut them into 1/4-inch (6-mm) cubes, and bake them on a separate ungreased rimmed baking sheet until very crisp, about 30 minutes. Use a slotted spoon to remove the lardons from the baking sheet, and spread them on a paper towel-lined plate, reserving the bacon fat on the baking sheet.

If using sliced, thick-cut bacon, bake it on a separate ungreased rimmed baking sheet until crisp, 25 to 35 minutes. Use tongs to transfer the bacon slices to a paper towel–lined plate, reserving the bacon fat on the baking sheet. Once cool, crumble the bacon.

If making the popcorn in a large pot with a lid, heat the bacon fat over medium-high heat. Add the popcorn kernels to the pot, cover with the lid and cook until all the kernels have popped, shaking constantly to prevent burning, 3 to 5 minutes.

If using a popcorn popper, follow the manufacturer’s directions, using the bacon fat in place of butter or oil.

Pour the popcorn into the prepared bowl, add the cooked lardons or crumbled bacon and mix.

In a small bowl, combine the baking soda and cayenne (to taste).

In a large heavy-bottomed pot, combine the sugar, ale, water, butter, and salt. If available, attach a candy thermometer to the edge of the pot. Cook on high heat until the mixture boils. Let the mixture boil until the thermometer reaches 305°F (152°C) or the caramel is a golden color, 5 to 7 minutes. If the caramel doesn’t reach 300°F (149°C), the caramel corn will turn out powdery, so we recommend using a candy thermometer.

Once the caramel has a light caramel color or has reached 305˚F (152°C), quickly remove it from the heat and mix in the baking soda and cayenne. Stir for 30 seconds, ensuring all clumps of baking soda and cayenne have dissolved.

Immediately pour the caramel evenly over the popcorn in the bowl. Combine the caramel and the popcorn using the prepared spoons. Mix until the popcorn is well coated with the caramel.

Spread the caramel corn on the prepared rimmed baking sheet. Let it cool, and then break it into bite-size pieces by hand or with a dedicated chisel. Store the caramel corn in an airtight container for up to 1 week.

Print RecipeBuy the Ovenly cookbook

Want it? Click it.

Recipe Testers' Reviews

The one word that best describes this spicy bacon caramel corn is addictive! The popcorn is beautifully coated with caramel with bits of crispy bacon clinging on. It is both a very pretty snack and one that will elicit "ooo"s as you merrily crunch along.

Although children will love this snack (if they like spicy), it's most definitely an adult snack. Enjoy it with that English ale that it contains. My one word of warning is that once the caramel reached 305°F, the temperature rose very quickly and I had to remove the pan from the heat very quickly so the caramel did not burn.

This recipe should come with a warning that it is highly addictive. It is a wonderful mix of flavors that make for a great snack. Sweet, salty, and just the right amount of spice. This comes together quickly with simple ingredients that you are likely to have on hand. I agree whole-heartedly with the recommendation that this spicy bacon caramel corn be paired with alcohol. Specifically, a cold beer!

Caramel corn is my jam. I make it as gifts and make large batches of it for the holidays so the idea of adding a little heat AND BACON really sounds like a great idea.

My first stumbling block in this recipe was finding "English ale." None of my local stores carried it so I had to drive into a larger town to get some and they only had one type, Boddington's Pub Ale. Having procured this, I was ready to start on the recipe! My lardons didn't quite render enough bacon fat for the popping. Fortunately, being a southerner, I keep bacon fat in my fridge so I was able to grab a bit more to make up the difference.

I chose to use "ladyfinger" popcorn kernels which weighed in at 125g for 1/2 cup. Next time, I'll use a larger sized kernel as the ladyfinger was a bit delicate for this application. I used 1/2 tsp of cayenne pepper which seemed the perfect amount as both my non-spice loving kids AND my spice-hungry husband loved it with husband saying it wasn't spicy and kids saying it was plenty spicy. For salt, I used 40g table salt.

Ingredients assembled, I started the process of browning the lardons in the oven. I do own a Whirley Pop so I used this to pop the corn and it came out perfect, as always, with just a hint of bacon flavor from the fat it was popped in. This took about 15 minutes to fully pop.

The longest part of the recipe time is getting the caramel up to temperature. It took 30 minutes of stirring and watching for it to reach 305°F and even then, it was not what I would call "caramel" colored. I think it could have browned a bit more to look like the photo in the recipe. Once stirred into the corn and bacon, I spread it out on the sheet pan to cool but, of course, needed to taste it right away. When first done it is chewy and sticky but once cooled it becomes hard and brittle, a little harder than I like my caramel corn, so while cooking it MORE for color might sound like a good idea, that would make the caramel harder. So, it's a toss-up as to which would be the best course, a little less cooking for a softer caramel or a little more cooking for a better color. I may have to experiment and see!

All in all, this spicy bacon caramel corn is a very tasty snack and one I'll most likely make again, with a little more bacon and either more or less cooking time on the caramel. While we're not drinkers, I can see this being a very popular bar snack!

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish