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.
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
Special Equipment: Candy thermometer
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.
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!