Bacon Cashew Caramel Popcorn

I know. I’m a walking contradiction. One minute I’m preaching about the benefits of healthy smoothies and the next I’m making popcorn as fattening as physically possible. But as far as I’m concerned life is all about moderation. So if you’re ingesting healthy things on the regular, it’s totally cool to add caramel, bacon and cashews to your popcorn once in a while. In fact, it’s encouraged! Here you have it: bacon cashew caramel popcorn in all of its beautiful glory. 

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Bacon Caramel Cashew Corn

2013-09-11 08:14:14

Serves 4

A sweet & savoury snack that is sure to please

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Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

666 calories

101 g

36 g

27 g

10 g

7 g

171 g

942 g

79 g

0 g

18 g

Nutrition Facts

Serving Size

171g

Servings

4

Amount Per Serving

Calories 666

Calories from Fat 233

% Daily Value *

Total Fat 27g

41%

Saturated Fat 7g

37%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 14g

Cholesterol 36mg

12%

Sodium 942mg

39%

Total Carbohydrates 101g

34%

Dietary Fiber 3g

10%

Sugars 79g

Protein 10g

Vitamin A

5%

Vitamin C

0%

Calcium

2%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1/2 cup popcorn kernels
2. 2 Tbsp. vegetable oil
3. 6 oz. bacon, chopped
4. 1/2 cup unsalted raw cashews
5. 1 tsp. coarse sea salt
6. 1/4 tsp. cayenne pepper
7. 1/4 cup heavy whipping cream
8. 1 oolong tea bag
9. 1 1/2 cups sugar
10. 1/4 cup water
11. 2 Tbsp. light corn syrup

Instructions

1. 1. Preheat oven to 300°F.
2. 2. Add oil and popcorn kernels to a large pot over medium-high heat. Cover with lid, letting steam escape slightly. Cook until kernels begin to pop. When popping begins to stop, remove from heat and set aside.
3. 3. In the meantime, cook bacon until almost crisp. Transfer to paper towels to drain and cool. Once cool, chop bacon.
4. 4. Add popcorn, chopped bacon and cashews to a large bowl. Sprinkle with salt and cayenne and toss to coat.
5. 5. Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
6. 6. Line rimmed baking sheet with foil and then grease.
7. 7. Grease 2 wooden spoons and set aside.
8. 8. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush. This should take around 13 minutes.
9. 9. Remove from heat and immediately add cream (the mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with greased spoons until evenly coated and transfer everything to the baking sheet.
10. 10. Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes.
11. 11. Cool completely on sheet on rack, tossing occasionally to break up large clumps.

Notes

1. Can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Adapted from Bon Apetit

beta

calories

666

fat

27g

protein

10g

carbs

101g

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Adapted from Bon Apetit

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