Ingredients
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1 (12 ounce) package thick-cut bacon
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½ cup real maple syrup
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3 quarts popped popcorn
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2 cups crispy rice cereal squares (such as Rice Chex®)
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2 cups crispy wheat cereal squares (such as Wheat Chex®)
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2 cups peanuts
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2 cups pretzel sticks
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1 cup butter
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2 cups brown sugar
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½ cup corn syrup
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1 teaspoon salt
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1 teaspoon vanilla extract
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½ teaspoon baking soda
Directions
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Line a baking sheet with aluminum foil.
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Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
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Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
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Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
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Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
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Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
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Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
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Place popcorn mixture in the preheated oven to warm.
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Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
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Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.
Cook's Note:
I recommend using non-microwave popcorn. If you must use microwave popcorn, try to remove the unpopped seeds. Place popcorn into a roaster. I prefer using two large tinfoil roasters (the disposable kind) and splitting the corn between the two, it makes mixing easier later on.
Nutrition Facts (per serving)
1247 | Calories |
73g | Fat |
135g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 1247 | |
% Daily Value * | |
Total Fat 73g | 93% |
Saturated Fat 27g | 135% |
Cholesterol 102mg | 34% |
Sodium 2039mg | 89% |
Total Carbohydrate 135g | 49% |
Dietary Fiber 7g | 26% |
Total Sugars 74g | |
Protein 24g | 47% |
Vitamin C 1mg | 1% |
Calcium 120mg | 9% |
Iron 6mg | 31% |
Potassium 657mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.