Skip to main content

Bacon Cashew Caramel Corn



Rob turned 30 earlier this month, and we threw a big party.  I didn't want it to be too elaborate and fancy, because that's not him at all.  Nor would a "theme" seem appropriate like it would for a kids party.  I wanted there to be plenty of good food that incorporated some of his favorites.  But then I also saw this fantastic idea on Pinterest to do a Chip Bar.  I immediately planned to do it because we love chips in our house.  When talking with him about this idea he asked me to make this specific caramel corn a coworker brought in for a Holiday Pot-Luck.  I'd tried it that year, but I guess she adapted the recipe because he didn't remember there being any sort of heat or spice, and the original recipe called for cayenne pepper.


So this time I adapted a few recipes and he was very happy with the results.  So was Tyler, much to my freaking out.  For those of you that don't have young kids - they're not supposed to eat popcorn, it's a big choking hazard.  But, I dropped some, he ate it and kept asking for "mo, pwease", while signing "more".  It was too hard to resist, so I became a master at picking off the fluffy part of the popcorn for him.  

This popcorn really has everything.  It's sweet, salty and nutty.  And highly addictive!

Bacon Cashew Caramel Corn
Ingredients:
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, cooked and chopped
1/2 cup unsalted raw cashews
Coarse Salt
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
Non-Stick cooking spray

Directions:
Preheat oven to 200 degrees. Line rimmed baking sheets with foil and coat with non-stick spray.  Coat 2 heat-proof spoons or spatulas with non-stick spray.

Heat popcorn and pil in a covered heavy large pot over medium-high heat until the kernels begin to pop.  Using oven mitts, hold lid on pot and shake pot until popping stops.  Pour popcorn in a very large bowl.  Add bacon and cashews.  Sprinkle with coarse salt and toss to coat.

Over medium heat, combine butter, brown sugar, 1 teaspoon salt and corn syrup in a sauce pan.  Boil for 5 minutes.  Remove from heat and stir in baking soda.  Stir well.  Pour over popcorn mixture, stirring to coat well with sprayed spoons/spatulas.  Transfer to lined baking sheets.

Bake until caramel is shiny and coats the popcorn, tossing mixture occasionally, about 45 minutes.  Cool completely on the sheets on cooling racks, tossing occasionally to break up large clumps.

* Note - can be made 2 days ahead.  Store airtight in refrigerator   

Source: adapted from Bon Appetit  and Paula Deen, via Food Network

Comments

Popular posts from this blog

Vanilla Bean Creme Brulee Layer Cake

Yet another Katie recipe, and Williams-Sonoma recipe that didn't fail. I adapted two recipes to create a beatuiful cake for the first of my sister-in-laws bridal showers over the weekend. While I had some issues with the filling spilling over everything went well (once I found a good recipe for buttercream frosting that is!) I knew that there would be one cake at the shower that would be chocolate glaore and then another dessert so I wanted to make sure there was something non-chocolate for the freaks like me that aren't huge fans. This cake was amazing - Vanilla Bean Cake with a creme brulee custard filling and a buttercream frosting. ** I tried my hardest on decorating the cake - this is the first cake I've actually decorated, normally I've just made a sheet cake and just frost the top! Please don't make fun of it!!** Vanilla Bean Cake Adapted from: Good Things Catered Ingredients : 2 c. plus 2 Tbsp cake flour 1 c. milk, room temperature 6 large egg white

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my! But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?   Check !  Cookies?  Don't mind if I do !  Pumpkin?  Well of course !  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try! One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix

St. Louis Style Pizza (Thin and Crusty Pizza)

Pizza crust is a very personal thing.  Thin, thick, pan, deep-dish, etc.  You love what you love.  I'm a St. Louisan - I love THIN crust pizza.  Like, cracker thin!  I've tried a few different thin crust recipes , and since they're pizza they're enjoyable, but when I saw this recipe on Cook's Country while watching some old videos I knew I needed to try it immediately.  Made it a few days later and it was fantastic.  This is definitely my new go-to cracker thin pizza crust recipe. What I loved best about this recipe is that it was so simple.  A handful of ingredients, no advance prep needed, no unique ingredients, simple.  Literally anyone that can combine a few ingredients together could make this recipe.  And because you don't need to prep it in advance, you could make the dough, sauce, top it and bake the pizza on many given weeknights!  A huge win for our house! St. Louis Style Pizza (Thin and Crusty Pizza) Ingredients for two 12-inch pizzas Sauce-