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Bacon Caramel Popcorn (Sweet and Salty Game Day Snack)
This Bacon Caramel Popcorn recipe is a sweet, salty, crunchy treat that’s perfect for fall parties, game day gatherings, or holiday gift tins. Crispy bacon pieces and buttery caramel coat fluffy popcorn for an addictive snack that’s easy to make and impossible to resist. Made with Dell Cove® Mushroom popcorn kernels - along with Kettle Corn and Salted Caramel popcorn seasonings, it’s the ultimate sweet-and-savory party mix.
Plus, this recipe teaches you to pop popcorn using bacon drippings. The results are fantastic!
Quick Answer
TL;DR: Pop the popcorn → cook bacon until crisp → make caramel → stir together → bake for crunch → cool → break into pieces.
Why You’ll Love This Recipe
- Perfect balance of sweet, salty, and smoky
- Great for gifting, parties, or cozy movie nights
- Stays crisp for days
- Fall-inspired, but delicious year-round
Bacon Caramel Popcorn (Sweet and Salty Game Day Snack)
Dell Cove Spices & More
8
All Recipes, Movie Night, Savory Recipes, Snacks
Bacon caramel popcorn is the ultimate sweet and salty snack for fall parties, game days, or gifting. Crispy bacon + buttery caramel = perfection!
Ingredients
6 slices thick-cut bacon, cut into 1/4-inch pieces
2 Tablespoons vegetable oil
3/4 cup Dell Cove® extra large Mushroom popcorn kernels, unpopped
1 cup unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup light corn syrup
1/2 teaspoon baking soda
1-1/2 teaspoons vanilla extract
4 Tablespoons Dell Cove® Kettle Corn Popcorn Seasoning
4 Tablespoons Dell Cove® Salted Caramel Popcorn Seasoning
Directions
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Preheat the oven to 250ºF.
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In a large sauté or frying pan over medium-low heat, cook the bacon until crisp and most of the fat has rendered.
Using a slotted spoon, transfer bacon pieces to a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings.
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In a large stockpot over medium heat, combine the reserved bacon drippings and vegetable oil. Add 3 popcorn kernels and cover.
When the first kernel pops, remove the pot from the heat for 1 minute. Return to the heat and add the remaining kernels.
Shake the pot occasionally until popping slows. Transfer popcorn to a large bowl, discard unpopped kernels, and toss with the cooked bacon.
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In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and popcorn seasonings.
Bring to a boil, stirring constantly. Let boil undisturbed for 4 minutes. Remove from heat and stir in baking soda and vanilla (it will bubble vigorously).
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Immediately pour the caramel over the popcorn and bacon. Stir to coat evenly.
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Spread coated popcorn on parchment paper-lined baking sheets. Bake for about 1 hour, stirring every 15 minutes.
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Cool completely, break into pieces, and serve. Store in an airtight container for up to a week.
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