Velata Recipe of the Month— March 2014 Nutty Bacon Chocolate Popcorn

Preheat oven to 275 degrees F.

Cook bacon until crisp. Transfer to paper towels to drain and let cool.

Cut bacon in half-inch wide strips. Set aside.

In a medium saucepan, melt butter over low heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring until sugars have dissolved completely.

Increase heat until a rapid boil appears. Let boil for 2-3 minutes and do not stir.

Remove pan from heat. Stir in baking soda and vanilla whisking quickly until caramel turns light in color and doubles in volume.

Put popcorn in a large bowl and pour caramel over popcorn. Using a large rubber spatula, gently fold the caramel into the popcorn until evenly coated.

Mix in almonds and bacon until well incorporated.

Transfer popcorn mixture to a parchment-paper-lined and rimmed baking sheet and spread into an even layer without crushing popcorn.

Bake for 45 minutes, stirring gently every 15 minutes to evenly coat the popcorn with caramel.

Remove from oven.

Melt chocolate (follow pouch instructions).

Drizzle chocolate over caramel corn.

Refrigerate popcorn until chocolate is set.

Once set, break popcorn into chunks and store in an air-tight container.

Spice Level:

Allergens