I bet you can't eat only one bowlful!
A recipe from my friend Danielle Rollins.
Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with
parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and
cook bacon for 15 minutes, and until crispy and brown. Remove and place on
paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large
mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid,
heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover,
and keep the saucepan moving until all of the kernels have popped, about 4
minutes. Transfer the popped popcorn to the large prepared bowl, removing any
unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne
pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup
water. Cook over high heat, without stirring, until the mixture becomes a light
golden-yellow caramel, about 10 minutes. Remove from the heat and carefully
whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in
bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all
of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten
and separate it into small pieces while it is still warm. Cool to room
temperature, about 15 minutes. Once it is cool, store it in a well-sealed
airtight container.
5. Caramel popcorn will keep in an airtight container in the
refrigerator for up to 4 days.
Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf
Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf
Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf
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