Dbs Caramel Popcorn Bacon Mix Recipes

DB'S CARAMEL POPCORN BACON MIX

Steps:

• Line a baking sheet with aluminum foil.
• Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
• Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
• Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
• Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
• Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
• Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
• Place popcorn mixture in the preheated oven to warm.
• Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
• Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

BACON CARAMEL POPCORN

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.

DB'S CARAMEL POPCORN BACON MIX

Steps:

• Line a baking sheet with aluminum foil.
• Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
• Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
• Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
• Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
• Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
• Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
• Place popcorn mixture in the preheated oven to warm.
• Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
• Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.