Tuesday, January 5, 2010

Another Use For BACON ! ! !

Bacon Caramel Corn

Bacon Maple-Caramel Corn with Pecans

3-4 slices bacon
6-8 cups air popped popcorn (about 1/4 cup kernels)
1 cup packed brown sugar
1/2 cup maple syrup or corn syrup
2-4 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda
1/2 cup pecan pieces or halves (optional)

Preheat oven to 250° F. In a medium skillet, cook the bacon until crisp. Transfer to a plate, crumble into chunky pieces and reserve 1-2 tablespoons of the drippings.

Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you’re using them.

Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.

Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Makes about 7 cups.

Per cup: 244 calories, 4.4 g total fat (2.4 g saturated fat, 1.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 3.3 g protein, 49 g carbohydrate, 14.7 mg cholesterol, 1 g fiber. 16% calories from fat.