Recipes

Bacon Caramel Popcorn

Created By

Meghan It Up

Rating:

Did you try this recipe? Be the first to rate it!

Sweet, salty, and smoky! This caramel popcorn is leveled up with crisp bacon and toasted pecans. A perfect fall snack!

Servings

6-8

Ingredients

Equipment

Large mixing bowl
Rimmed baking sheet (lined with parchment or foil)
Medium saucepan
Wooden spoon or heatproof spatula

Popcorn Base

1 Pack Coleman All Natural Meats Hickory Smoked Uncured Bacon
1⁄2 cup popcorn kernels or 2 bags microwave popcorn (~14–16 cups popped)

Nutty Crunch

1⁄2 cup pecans, roughly chopped
Pinch of flaky sea salt

Caramel Glaze

1⁄4 cup unsalted butter
1⁄2 cup brown sugar (light or dark)
2 tablespoons maple syrup or honey
1 tablespoon light corn syrup
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon flaky sea salt

Products in This Recipe

53611 Bacon Hickory p12 e1746541440360 |

Hickory Smoked Uncured Bacon

Variations

Less Sweet: Reduce brown sugar by 1⁄4 cup.

Spicy Kick: Add cayenne, chipotle, or chili-lime seasoning to the caramel.

Savory Twist: Sprinkle grated Parmesan or nutritional yeast before cooling.

Instructions

Pop & Prep: Pop your kernels and add to a large bowl. Lightly salt if needed. Cook bacon until crisp, drain on paper towels, and chop into small bits.

Toast Pecans: Preheat oven to 250°F (120°C). Spread pecans on a lined baking sheet, sprinkle with a pinch of salt, and toast 8–10 minutes until fragrant. Set aside.

Make Caramel: In a medium saucepan, melt butter over medium heat. Add brown sugar, maple (or honey), and corn syrup. Stir until dissolved. Bring to a gentle simmer and cook 4–5 minutes without stirring, until thickened and glossy (235–240°F on a candy thermometer). Remove from heat and whisk in vanilla, and salt.

Combine: In a large bowl, toss popcorn with bacon bits and toasted pecans. Drizzle the caramel evenly and gently toss to coat — aim for light, even coverage rather than full saturation.

Bake (for crisp caramel corn): Spread onto a lined baking sheet. Bake at 250°F for 30–40 minutes, stirring every 10 minutes so the caramel dries evenly. (If you prefer a chewy, softer texture, skip the bake and just let it set at room temperature for 45–60 minutes.)

Cool & Finish: Let cool completely — it crisps as it cools. Break into clusters, finish with extra bacon bits, and add herbs or a chocolate drizzle if you like.

Storage

Store airtight at room temperature up to 4 days (if baked); best within a day if unbaked.

Reviews

Get Our Cookbook For FREE!

Snag the FREE Coleman cookbook, Nourish, and unlock a world of flavor. As a bonus, you’ll be the first to savor our freshest recipes, insider articles, exclusive product launches, and irresistible promotions. Don’t miss out – join our community of food enthusiasts today!