2 tb Bacon dripping
2 ts Salt
1/2 c Popcorn; unpoped
3 c Sugar
3 tb Butter
1/2 c Water
1/2 ts Cayenne or chipotle powder;
- pick your heat
1 ts Baking soda
1 c Bacon pieces; crisp cooked
In a large pan with a lid heat the oil and the salt, add
the popcorn, cover and shake until it pops remove from
heat, remove lid.
Butter a large mixing bowl and pour the popcorn into it.
While you're at it butter 3 baking sheets and 2
spatulas, as well.
Set the popcorn aside.
Make caramel by combining sugar, butter and water in a
large pan. you will need a pan big enough to contain the
foaming of the caramel after you add the baking soda,
choose accordingly.
Place the pan over medium/high heat and cook without
stirring for 10 minutes until light golden brown.
Meanwhile combine the baking soda and the ground
chilies. Set aside.
Attempt NOT to eat all the bacon pieces just waiting to
be dipped in caramel.
When the caramel is golden brown remove from the heat
and add the baking soda/chile mixture, it will foam and
bubble but just stir away.
Pour it over the bowl of popcorn and sprinkle on the
crispy bacon pieces.
Use the buttered spatulas to toss and coat the popcorn.
Taste before the caramel gets hard to see if it needs
more salt. It will be like molten lava so blow on a
small piece to cool it
Add salt as needed, stirring to mix in.
Pour into the buttered pans, breaking up as needed.
Cool completely and then use within 24 hours. (As if! -
UDD)
Store in the fridge if any is left.
NOTE TO SELF: Look into adding chocolate to this dandy.
