I'm back and ready to deliver a bunch of new recipes in time for the holidays! I made this delicious bacon cashew caramel corn as an appetizer this Thanksgiving. It was surprisingly easy to make and lasts a long time. You can even make it up to two days in advance and store in the refrigerator. This caramel corn is a perfect festive snack to serve anytime or even wrap up and give as gifts for friends!
6 ounces bacon, chopped 1/2 cup unsalted raw cashews (one 2.5-ounce package) 1 teaspoon coarse kosher salt or coarse sea salt 1/4 teaspoon cayenne pepper 1/4 cup heavy whipping cream 1 oolong tea bag Nonstick vegetable oil spray 1 1/2 cups sugar 1/4 cup water 2 tablespoons light corn syrup
Directions Heat popcorn kernels in a covered pot until popping stops. Immediately remove and place into a large bowl. Cook bacon in a skillet until crispy and drain on paper towels for several minutes. Toss chopped bacon, pecans, salt and cayenne pepper into the popcorn.
In a small pot, bring heavy whipping cream and tea bag to a boil. Remove from heat and let steep for 15 minutes. (I used a Chinese black tea instead of oolong and it worked great.) In the meantime, line a baking sheet with foil. Spray baking sheet and two wooden spoons with non-stick spray; set aside.
Next, heat sugar, water and corn syrup in a saucepan* on medium to low heat until the sugar dissolves. Increase to high heat and let mixture boil without stirring until it turns a deep amber color, swirling occasionally. When this is done, quickly remove from heat and add the cream. Blend and pour over popcorn mixture. Toss with non-stick sprayed spoons until all the popcorn is coated with caramel, then transfer to baking sheet. Bake in 300 degree oven for approximately 20 minutes or until popcorn is evenly coated and caramel is shiny. Remove and cool, breaking up any large clumps with a wooden spoon. Enjoy!
*Be sure to soak the caramel saucepan and spoons immediately after using. The caramel solidifies quickly and can be difficult to get off.