BURLINGTON, Vt. -
Many are anticipating the big game coming up Sunday; Super Bowl 47. And with a big game you'll need winning snacks. Gretel-Ann Fischer is the owner of Cupps Café in Winooski and a contestant on TLC's "Next Great Baker." She brought us Bacon Pecan Caramel Corn.
Bacon Pecan Carmel Corn
- 1 cup popcorn kernels
- 2 tablespoons vegetable oil
- 8 ounces bacon, chopped
- 1/2 cup pecan bits and pieces
- 1 teaspoon coarse kosher salt or coarse sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup heavy whipping cream
- Nonstick vegetable oil spray
- 1 1/2 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. ( for low fat option use an air poper, and skip the oil this is how we do it)Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Place bacon on a lined cookie or sheet tray and bale in oven for 15-20 minuets. Using tongs, transfer to paper towels to drain; cool. Chop bacon into very small bits and add to bowl with popcorn and pecans. Sprinkle with coarse salt and cayenne; toss to coat.
- Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
- Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.