Saturday 18 May 2013

Caramel Bacon Popcorn

I can't believe I almost missed Australian Bacon Week. Another couple of days and it would have been all over without me splattering my stove with bacon grease, filling my house with that unmistakable, mouth-watering smell and stuffing my mouth full of salty, bacon-y bits. (Who am I kidding? I do that on a weekly basis.)

Any hooooo... I made this addictive popcorn in celebration of that indispensable, irreplaceable, utterly delicious piggy product - Think Lolly Gobble Bliss Bombs with bacon... yes, really!

Caramel Bacon Popcorn
from Donna Hay
Serves 6-8

1 1/2 tablespoon vegetable oil
1 cup finely chopped bacon, rind removed
1/2 cup popcorn kernels
40g unsalted butter
1/4 cup honey
1/4 cup brown sugar
1/3 cup caster sugar
1/2 cup unsalted cashews, toasted and roughly chopped
1 teaspoon bicarbonate of soda
sea salt flakes

Heat 2 teaspoons of the oil in a large frying pan (with tight fitting lid for when you pop the corn) over high-heat. Add the bacon and cook, stirring, for about 5 minutes, until burnished and crisp. Drain on kitchen paper and set aside.

Put the pan back on the heat. Reduce the heat to medium and add the remaining oil and add the popcorn kernels and cover with the lid. Cook until the corn stops popping, shaking the pan every now and then. Transfer the popcorn to a large bowl.

Place the butter, honey and both sugars in a small saucepan over low heat and cook until the butter has melted. Increase the heat and boil for about 3 minutes or until golden and thickened. Add the cashews and bacon, remove from the heat, add the bicarbonate of soda and stir to combine. Working quickly, pour the caramel over the popcorn and mix to combine. Spoon onto a baking tray lined with baking paper and sprinkle with sea salt. Leave for a few minutes to set.


  1. Can it be true? Popcorn, caramel and bacon? OH MY GOD!

  2. I have never seen this before and I wonder where has it been all my life???? It looks amazing. I'm going to make today!!!

  3. OMG what's not to love, this sounds amazing. Which issue was this recipe from, I missed it? I will definitely try it.

  4. Hey Gabrielle, it's true - hallelujah!

  5. Hey Pink Patisserie. You'll either love me or hate me.

  6. Thanks Vicki - it's in the newest issue - Winter #69, along with about 20 other things I want to make from it.

  7. Thanks Yvonne - crazy good is just about a perfect description.

  8. Right. That's it. I'm making this this weekend. I remember seeing this popcorn in Donna Hay and feeling like it was complicated, but your simple, easy to follow photos have made me feel like I can really achieve this recipe. Thank you.