Black Pepper Bacon and Maple Caramel Popcorn

Black Pepper Maple Bacon Popcorn-2
Want to impress when you have guests over for New Years?  Or 4th of July?  How about Flag Day?  Well, this will do the trick.  Salty, sweet, and peppery with every bite.  And did I mention, the corn is popped perfectly with an affordable stainless steel whirlypop popcorn popper easily order at chefs.
black pepper bacon for maple bacon popcorn
use black pepper bacon for maple bacon popcorn
black pepper maple popcorne
this black pepper maple popcorn is amazing

Black Pepper Bacon and Maple Caramel Popcorn
Prep time
Cook time
Total time
This is a wonderful treat to have as your guests arrive!
Recipe type: Appetizer
Cuisine: American
Serves: 10
  • 10 cups of popped popcorn
  • 3 tablespoons of oil (or bacon grease...for extra flavor)
  • 8 strips of pepper thick-cut bacon (or just good ole plain bacon)
  • ½ teaspoon of Kosher salt
  • ¼ teaspoon cayenned pepper
  • ½ cup of whole, salt roasted cashews
  • 1½ cups of sugar
  • 2 tablespoons of good maple syrup
  • ¼ cup of heavy cream
  • white truffle salt (optional)
  1. Pre-heat oven to 300 degrees F
  2. Pop the corn in the oil
  3. Spread the popped corn on a large baking dish. Then sprinkle on the salt, and cayenne pepper
  4. In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels.
  5. Once cool enough to handle, crumble the bacon into a bowl
  6. Add the bacon and cashews over the popped popcorn
  7. In a large skillet over low-medium heat, stir together the sugar, maple syrup and ½ cup of water...heat until the sugar is completely dissolved.
  8. Increase heat. Cook, stirring constantly, until turns to a nice amber brown color (about 10 to 12 minutes).
  9. Remove mixture from heat and add the heavy cream. Mix and blend well, quickly!
  10. Pour mixture over popcorn.
  11. Bake in oven for 45 minutes...stirring every 10 minutes, or so.
  12. Remove from oven and let cool.
  13. Serve...and be just awesome.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: