skip to content
This recipe was featured in Lights! Camera! Snacktion!
8 slices bacon
1/2 cup popcorn kernels
1 cup roasted unsalted peanuts
1/2 cup butter
1 cup light brown sugar
1/3 cup light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground black pepper
Preheat oven to 200 degrees. Lightly coat large baking sheet with cooking spray. In large skillet over medium heat, gently brown bacon until crisp, about 8 to 10 minutes, flipping frequently. Remove skillet from heat, remove cooked bacon and set aside. Once bacon is cool enough to handle, crumble into small pieces. Pour bacon fat from skillet into large pot (at least 5 quarts) with lid. Heat over medium-high heat and add popcorn. Cover and pop popcorn, shaking frequently to distribute kernels. Once popping has stopped, remove from heat and transfer popcorn into large mixing bowl, taking care to discard unpopped kernels. Add crumbled bacon and peanuts and mix well. In medium saucepan over medium-high heat, melt butter. Add sugar and corn syrup and stir until sugar has dissolved. Bring to boil, then remove from heat. Add baking soda, salt and pepper. Pour sugar mixture slowly over the popcorn, stirring constantly. Once popcorn mixture is coated, spread it on prepared sheet and bake for 20 minutes, stirring every 5 minutes. Remove from oven and allow to cool completely. Break into bite-sized pieces and serve.
Servings: 6. Serving size: 3/4 cup. Per serving: 565 calories, 10.6 g protein, 31.6 g fat, 60.4 g carbohydrates, 2.8 g dietary fiber, 582 mg sodium, 41.7 g sugars, 52 mg cholesterol
Kristie Morgan, Central Texas Electric Cooperative
Cook’s Tip: If a spicier snack is desired, add a bit of cayenne pepper.