From HUNGRY JACK
Pecan, bacon, caramel corn – WOW!!!
12 slices thick-cut bacon, diced
1 cup turbinado sugar
1 cup HUNGRY JACK Original Syrup
2 tablespoons unsalted butter
1 (3.5) ounce package plain (not buttered) microwave popcorn, popped (10 cups)
1 cup chopped pecans
1.Heat oven to 250 degrees.
2.Line two sheet pans with foil and spray with nonstick spray.
3.In skillet over medium-high heat, fry bacon until crispy. Drain on paper towel-lined plates.
4.In saucepan, combine turbinado sugar, syrup, and butter.
5.Cook over medium heat, stirring constantly, until mixture begins to boil.
6.Remove from heat.
7.Place popcorn, cooked bacon, and pecans in large bowl.
8.Carefully pour syrup over popcorn mixture.
9.Stir with large spoon until popcorn is evenly coated.
10.Spoon popcorn mixture onto sheet pans in an even layer.
11.Bake for 10 to 15 minutes, stirring halfway through.
12.Remove from oven and allow caramel corn to cool completely.
13.Break into bite-sized pieces and serve.
Find this recipe and more holiday treats at hungryjack.com