BACON-WRAPPED "CARAMEL" CORN ON THE COB
Fresh ears of corn are coated in a mixture of butter and brown sugar, then wrapped in bacon before either grilling or baking. Decadent, to say the least. But worth the compliments you'll get at this summer's BBQs!
Provided by Tammi
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Place each ear of corn on a sheet of aluminum foil large enough to wrap it completely; brush with butter. Season with salt.
- Spread brown sugar evenly on a large plate. Roll buttered corn in brown sugar.
- Wrap 2 bacon slices around the length of each ear of corn. Wrap foil around corn, enclosing it completely.
- Preheat grill for medium heat and lightly oil the grate. Cook foil-wrapped corn over indirect heat, turning occasionally, until corn is tender and bacon is crisp, 35 to 45 minutes.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 35.4 g, Cholesterol 61.2 mg, Fat 24.2 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 12.4 g, Sodium 584.6 mg, Sugar 20.7 g
CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
- In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
- Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
- Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
BACON BOURBON CARAMEL POPCORN
Make and share this Bacon Bourbon Caramel Popcorn recipe from Food.com.
Provided by gailanng
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 250º.
- Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
- Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
- Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
- Refrigerate.
BACON AND CASHEW CARAMEL CORN
Recipe by Colt & Gray, Denver, Colorado. Bon Appetit, Sept. 2010. http://www.bonappetit.com/recipes/2010/09/bacon_and_cashew_caramel_corn
Provided by Queen Dana
Categories Candy
Time 3h
Yield 15 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
- Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
- Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
- Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.
Nutrition Facts : Calories 193.7, Fat 10.5, SaturatedFat 3.3, Cholesterol 13.2, Sodium 215.1, Carbohydrate 23.9, Fiber 0.1, Sugar 21, Protein 2.1
BACON PEANUT CARAMEL CORN
My father is quite the snack monster. He has a (not so) secret drawer where he hides all of his popcorn, pretzels and candy bars. I get my love of sweet and salty treats from him. This bacon peanut caramel corn is a perfect gift for the Dad who has everything. Have fun with packaging, festive cellophane bags, take out containers or gift tins are all good options.
Provided by Zac Young
Categories < 60 Mins
Time 1h
Yield 12 cups
Number Of Ingredients 7
Steps:
- Pre Heat Oven to 375. Lay bacon out on a baking sheet and cook until the fat has rendered and the bacon is crispy, about 10 to 15 minutes.
- Reserve the rendered fat and set the bacon aside.
- Reduce the oven to 350 degrees.
- In a large pot, place 1 tablespoon of the reserved bacon fat and the popcorn. Put a lid or heat proof bowl on top (unless you want popcorn all over your kitchen). Cook over medium heat, shaking the pot intermittently until the popcorn slows to 1 pop every two or three seconds. Remove from heat and pour the popcorn into a bowl. (if you'd like to use air popped or microwave popcorn, that will work as well. Make sure it's a "natural" kind without the artificial butter flavor. 2 bags of microwave popcorn will give you more than enough for 8 cups.).
- Wipe out the popcorn pot, making sure there is residue and add the water, then the corn syrup and sugar. Cook on medium high heat, until the mixture turns a light amber color, about 6 to 8 minutes. You do not want to over cook the caramel.
- While the caramel cooks, spread the popcorn onto a baking sheet lined with a silicone mat, or parchment paper (if using parchment paper, make sure it fully lines the baking sheet or the caramel corn will stick.).
- Sprinkle the peanuts evenly over the sheet. Crumble the cooled bacon over the popcorn and peanuts. You want the bacon to be in small pieces. Season the popcorn with a generous pinch of salt. (If you are using microwave popcorn that is salted, omit this step).
- Once the caramel is light amber, drizzle it evenly over the sheet of popcorn, scraping the pot with a heatproof spatula. Immediately stir the popcorn mix and caramel to coat. The caramel will start to harden and not fully coat everything, that's ok, you just want to get the process started.
- Place the sheet in the oven and bake for thirty minutes, stirring the corn every 8 to ten minutes. When you stir the corn, make sure to scrape the caramel off the silicone mat and turn it over to coat.
- Once fully coated, remove from the oven and break the clusters apart with a fork, or your hands.
- Let fully cool. Once cool the caramel corn will store for a week in an airtight container protected from humidity.
More about "bacon caramel corn recipes"
SPICY BACON CARAMEL CORN | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hrCategory SnacksCalories 1063 per serving
- Preheat the oven to 400°F (204°C). Spray 1 large bowl, 1 rimmed baking sheet, and 2 metal mixing spoons with nonstick cooking spray, or coat them with oil using a paper towel.
- If using lardons, cut them into 1/4-inch (6-mm) cubes, and bake them on a separate ungreased rimmed baking sheet until very crisp, about 30 minutes. Use a slotted spoon to remove the lardons from the baking sheet, and spread them on a paper towel-lined plate, reserving the bacon fat on the baking sheet. If using sliced, thick-cut bacon, bake it on a separate ungreased rimmed baking sheet until crisp, 25 to 35 minutes. Use tongs to transfer the bacon slices to a paper towel–lined plate, reserving the bacon fat on the baking sheet. Once cool, crumble the bacon.
- If making the popcorn in a large pot with a lid, heat the bacon fat over medium-high heat. Add the popcorn kernels to the pot, cover with the lid and cook until all the kernels have popped, shaking constantly to prevent burning, 3 to 5 minutes. If using a popcorn popper, follow the manufacturer’s directions, using the bacon fat in place of butter or oil.
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