Maple Pecan Bacon Caramel Corn
  • Prep Time
  • 20
    Cook Time
  • 6

Maple Pecan Bacon Caramel Corn


  • 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
  • Non-stick spray

Preparation Instructions

  1. Heat oven to 250°F.
  2. Line two sheet pans with foil and spray with non-stick 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 – 15 minutes, stirring halfway through.
  12. Remove from oven and allow caramel corn to cool completely.
  13. Break into bite-sized pieces and serve.
  • Nutritional Information Per Serving

    Serving Size (1/6 of recipe), Calories 590 (Calories from Fat 220), Total Fat 25g (Saturated Fat 6g, Trans Fat g), Cholesterol 30mg, Sodium 490mg, Total Carbohydrate 84g (Dietary Fiber 4g, Sugars 58g), Protein 9g; Percent Daily Value*: Vitamin A 4%, Vitamin C %, Calcium 2%, Iron 6%.

    *Percent Daily Values are based on a 2,000 calorie diet.