DB's Caramel Popcorn Bacon Mix


If you love bacon, this is the caramel popcorn recipe you have been looking for! Be warned, once you start snacking, it's difficult to stop. Butter can be halved for a leaner dessert.

Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
6 servings


  • 1 (12 ounce) package thick-cut bacon

  • ½ cup real maple syrup

  • 3 quarts popped popcorn

  • 2 cups crispy rice cereal squares (such as Rice Chex®)

  • 2 cups crispy wheat cereal squares (such as Wheat Chex®)

  • 2 cups peanuts

  • 2 cups pretzel sticks

  • 1 cup butter

  • 2 cups brown sugar

  • ½ cup corn syrup

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • ½ teaspoon baking soda


  1. Line a baking sheet with aluminum foil.

  2. Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.

  3. Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.

  4. Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.

  5. Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.

  6. Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.

  7. Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.

  8. Place popcorn mixture in the preheated oven to warm.

  9. Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.

  10. Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

Cook's Note:

I recommend using non-microwave popcorn. If you must use microwave popcorn, try to remove the unpopped seeds. Place popcorn into a roaster. I prefer using two large tinfoil roasters (the disposable kind) and splitting the corn between the two, it makes mixing easier later on.

Nutrition Facts (per serving)

1247 Calories
73g Fat
135g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1247
% Daily Value *
Total Fat 73g 93%
Saturated Fat 27g 135%
Cholesterol 102mg 34%
Sodium 2039mg 89%
Total Carbohydrate 135g 49%
Dietary Fiber 7g 26%
Total Sugars 74g
Protein 24g
Vitamin C 1mg 7%
Calcium 120mg 9%
Iron 6mg 31%
Potassium 657mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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