I know right? Why didn't you ever think of that!

I know right? Why didn't you ever think of that!

Spicy Caramel Bacon Popcorn

Caramel. Bacon. Popcorn. I mean, these are three of the many essential things that make this world wonderful. It only makes sense to combine such beautiful things to make something even more beautiful. I feel like Dr. Frankenstein, only the kitchen version. The kitchen version that loves bacon… yes… Dr. Baconstein here, telling you to make this delicious Spicy Caramel Bacon Popcorn, and have an epic movie night. I recommend one of the Iron Man movies. That guy is awesome. Almost as awesome as this popcorn. Begin:


  • 5-6 slices of bacon (or more… doctor’s orders)
  • Nonstick cooking spray
  • 3 tablespoons vegetable oil
  • 1/2 cup popcorn kernels
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon cayenne pepper
  • 3 cups white granulated sugar
  • 3 tablespoons unsalted butter
  • 2 teaspoons fine sea salt


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown.
  3. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
  4. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat.
  5. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels.
  6. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water.
  7. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes.
  8. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits.
  9. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
  10. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm.
  11. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
  12. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days. You can make as much or as little as you want, and share it with as many, or as few as possible. We recommend not sharing any.

This recipe brought to us by acozykitchen, which got it from THIS BOOK. So, spread the love… and the bacon. 🙂


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