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Bacon-Caramel Corn
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Bacon-Caramel Corn

55 Minutes
10 Min Prep
55 Min Cook
Popcorn steps up its game with a sprinkle of chopped hickory smoked bacon and a drizzle of creamy caramel sauce.
What You Need
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26 servings
Original recipe yields 26 servings
12 cups popped popcorn
8 slices cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped
1/2 cup PLANTERS COCKTAIL Peanuts, chopped
1 pkg. (11 oz.) KRAFT Caramels
3 Tbsp. milk
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Let's Make It
1
Heat oven to 250ºF.
2
Spread popcorn onto 2 rimmed baking sheets sprayed with cooking spray; sprinkle with bacon and nuts.
3
Microwave caramels and milk in microwaveable bowl on HIGH 3 min. or until caramels are melted and sauce is well blended, stirring every minute. Drizzle over popcorn.
4
Bake 45 min., stirring every 15 min. Remove from oven; stir. Cool completely in pans, stirring occasionally to break up large pieces.
Kitchen Tips
How to Store
Store in tightly covered container at room temperature up to 2 days.
Food Facts
You will need to pop about 1/2 cup popcorn kernels to get the 12-cup measure of popped corn needed to prepare this recipe.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 120mg
5%
Total Carbohydrates 12g
4%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
26 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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