Bacorn {Bacon-Caramel Popcorn with Chile-Spiked Peanuts}

It is no secret around here how much my husband loves bacon. He has given it up for Lent the past two years and it is just as hard every time. He is going to go without bacon for 40 days again this year, so I will be making quite a few "bacon treats" for him leading up to Fat Tuesday and Ash Wednesday.

I made this bacorn at his request for our Super Bowl party, along with a few other bacon-y treats. I was so surprised when I looked over and over half of the bowl was gone of this bacorn and there were only 6 people sitting around it.

This bacorn has everything you want in a snack. It is savory, sweet, and even has a little spice. This was devoured at our party and was definitely a favorite. This is a creative twist on caramel corn, it was super easy to make and it made a ton. If you are just making it to have around the house, I would definitely recommend halving the recipe.
Source: Cookbook: I LOVE BACON! By:Jayne Rockmill

Ingredients:
16 Cups of Popcorn, approximately 4 bags
1 cup of Crumbled Cooked Bacon
1 cup of Peanuts, Coarsely Chopped
1/2 teaspoon of Red Chili Powder, more if you want it spicier
1/4 teaspoon of Salt
1 Egg White
1 cup of Butter
2 cups of Brown Sugar, packed
1/2 cup of Honey
1 teaspoon of Baking Powder

Directions:
First, pre-heat your oven to 250 degrees.

Now, place the peanuts in a bowl and coat with the egg whites and sprinkle with the salt and chile powder until they are covered completely. Bake in the oven for 20 minutes. Set aside to cool.

Next, pop your popcorn. Spread the popcorn over two prepared cookie sheets (parchment paper) and remove all un-popped corn kernels. Sprinkle the crumbled bacon and roasted peanuts evenly over the two trays.

Now, melt the butter, brown sugar, honey, and a teaspoon of sea salt in a large saucepan over medium-heat stirring occasionally. Heat until the temperature reaches 250 degrees, which is firm ball stage. When this temperature has been reached stir in the baking soda. The sauce will foam up. Pour this mixture evenly over the two pans and use a heatproof spatula to toss to coat.

Bake the mixture for 20 minutes, remove from the oven, stir to coat, and bake for 15 more minutes, until caramelized.

Let the popcorn cool and then break apart with your hands. Store in an airtight container.

Enjoy!

Happy Cooking,
The Barbee Housewife