Test Kitchen: Bacon Cashew Caramel Corn

After seeing this Top Chef: Just Dessrtes recipe posted by Design Crush, I knew I absolutely had to try it. Crunch, spice, salt, sweet, caramel, and BACON. Yep, I'll take it.

I'm hoping to have this made for Thanksgiving so I really wanted to test it out before the big day which ended up being a good decision. Not that my test run was disastrous, I mean- the ingredients alone make it a total mouth-melter,  it just has the potential to be better with a few tweaks.

First, and maybe now inherently after my test run, I need to have more confidence. This is the first time I've made caramel so I was a little timid with my method. Next time, I'll be ready.

Second, the recipe called for loose popcorn kernels. I gave that a try on the stove top but also popped some natural unflavored popcorn in the microwave. After comparing, the microwave popcorn tasted much better so that's what I went with. I used two bags but next time, I'll use a bag and a half.

Third, the recipe calls for 6 ounces of bacon. Pssh. I used 16 oz. Yep, the whole package. Because that's how I role and bacon is the star of the show in my opinion. Use your own discretion but I honestly didn't think that the ratio bacon-to-other stuff was too much.

Next, I'll probably make a little bit more caramel and do a better job of dispersing said ingredient (see next paragraph).

Finally, I'm going to take my mother-in-law's advice as far as pouring the caramel on next time. She was my taste-tester today and suggested putting it all in a large bag (I'm thinking a poultry bag might work nicely) and shaking it up. If you decide to follow this method, remember to USE OVEN MITTS! That stuff is hot and sticky- not a great mix for your skin.

All in all, I'm really pleased with how it turned out and really, how can you mess up throwing all of these ingredients together?

Here's the recipe:

Bacon Cashew Caramel Popcorn 

adapted from Saveur

• 1/2 cup popcorn kernels, popped to make 12-15 cups popcorn
• 6 ounces bacon, cooked and chopped
• 1/2 cup cashews
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup heavy cream
• 1 tea bag (regular black tea)
• cooking spray
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tablespoons light corn syrup(if you want to use a substitute for corn syrup, click here)

1. Combine popcorn, bacon and cashews in a large bowl. Sprinkle with salt and cayenne and toss to coat.
2. Bring cream and tea bag just to the boil and remove from heat. Let sit for 15 minutes, press on tea bag and remove.
3. Line baking sheet with foil and coat with nonstick spray. Spray two large spoons with cooking spray as well.
4. Stir sugar, water and corn syrup in large saucepan over medium low heat until sugar dissolves. Increase heat to high and boil without stirring until  syrup turns amber, occasionally swirling pan. This will take about 15 minutes. Remove from heat and immediately add cream – mixture will bubble up – don’t panic!
5. Immediately pour mixture over popcorn, being Very Careful – it’s hot. Toss with the sprayed spoons until well-combined  and transfer to baking sheet. Cool completely and then break up into chunks.