BACON AND CASHEW CARAMEL CORN
Categories Milk/Cream Cocktail Party Low Cal Bacon Cashew Bon Appétit
Yield Makes about 15 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
- Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
- Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
- Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
- What to drink:
- The folks at Colt & Gray suggest The Derby, a classic cocktail made with bourbon, Bénédictine, and bitters.
BACON CARAMEL POPCORN
Provided by Food Network
Time 1h40m
Yield 1 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F.
- Place popped popcorn in a very large bowl. Prepare 2 sheet pans with nonstick spray and line with aluminum foil.
- In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.
- In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.
- Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.
- Remove from heat and stir in baking soda and vanilla.
- Pour in a thin stream over popcorn, stirring to coat evenly.
- Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.
- Store in an airtight container for up to one week.
CASHEW CARAMEL CORN
My grandma used to make this long ago, usually around Halloween, and we would roll it into balls.
Provided by SugarDuJour
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Mix popcorn and cashews together in a large roasting pan.
- Combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. Bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees F (127 degrees C), 6 to 8 minutes.
- Remove syrup from heat; stir in baking soda. Pour over popcorn and cashews; stir to coat.
- Bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized onto popcorn and cashews, about 1 hour. Spread cashew caramel corn onto a parchment paper-lined baking sheet to cool. If desired, form into balls while still warm.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 31.1 g, Cholesterol 20.3 mg, Fat 16.9 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 6.5 g, Sodium 329.2 mg, Sugar 20.2 g
BACON-WRAPPED "CARAMEL" CORN ON THE COB
Fresh ears of corn are coated in a mixture of butter and brown sugar, then wrapped in bacon before either grilling or baking. Decadent, to say the least. But worth the compliments you'll get at this summer's BBQs!
Provided by Tammi
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Place each ear of corn on a sheet of aluminum foil large enough to wrap it completely; brush with butter. Season with salt.
- Spread brown sugar evenly on a large plate. Roll buttered corn in brown sugar.
- Wrap 2 bacon slices around the length of each ear of corn. Wrap foil around corn, enclosing it completely.
- Preheat grill for medium heat and lightly oil the grate. Cook foil-wrapped corn over indirect heat, turning occasionally, until corn is tender and bacon is crisp, 35 to 45 minutes.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 35.4 g, Cholesterol 61.2 mg, Fat 24.2 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 12.4 g, Sodium 584.6 mg, Sugar 20.7 g
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BACON CASHEW CARAMEL CORN RECIPE - TABLESPOON.COM
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Servings 8Total Time 30 minsCategory Dessert
- Preheat oven to 300°F. Prepare a baking sheet with aluminum foil, then coat with cooking spray.
- Melt butter in a large stockpot over medium-high heat. Stir in the brown sugar and corn syrup. Bring the mixture a rolling boil, then reduce the heat to medium-low and let simmer undisturbed for 4 minutes.
- Give the mixture a good stir, then continue simmering for 4 to 6 minutes, stirring every 30 seconds, until the mixture is an amber color. Turn off the heat and stir in salt, baking soda and vanilla until combined. Gently stir in the popcorn, cashews and bacon until they are evenly coated by the caramel.
- Spread out the popcorn evenly on the baking sheet, then bake for 15-20 minutes, removing the sheet every 5 minutes to give the popcorn a good stir for even cooking.
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- Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
- Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
- Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
- Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.
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