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.

Recipe Summary

15 mins
1 hr 30 mins
1 hr 45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with aluminum foil.

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

  • 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.

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

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

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

  • 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.

  • Place popcorn mixture in the preheated oven to warm.

  • 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.

  • 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

1247 calories; protein 23.5g 47% DV; carbohydrates 135g 44% DV; fat 72.7g 112% DV; cholesterol 101.9mg 34% DV; sodium 2038.8mg 82% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
A hit at my work's pitch-in. Had to pass out copies of the recipe. DELICIOUS! Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
A hit at my work's pitch-in. Had to pass out copies of the recipe. DELICIOUS! Read More
Rating: 4 stars
Awesome! It makes a lot but you will need a lot! It's that good. Read More
Rating: 5 stars
Daughter and her friend loved them! I think I will add the bacon half way through the baking time or 15 min prior to finishing because my bacon turned black:( but it's still good. Maybe my bacon wasn't thick enough? Hmm we'll see next time. I didnt add the wheat chex mix (not a fan) instead i used all the regular chex mix....I'm sure you can use whatever mix you like. Also I used a large non-stick roasting pan & lightly sprayed it with Pam. I've never made caramel popcorn with foil before. Read More
Rating: 5 stars
Everyone loved it! Only problem is sticking to the paper towels when draining bacon. Read More
Rating: 5 stars
Holy Cow. My wife calls it popcorn crack. If you like sweet & salty combined you will love this Read More
Rating: 5 stars
Addicting snack - my husband loved the surprise flavor of bacon with this sweet/salty snack. Defiantly needs to bake for the time instructed I tried to pull it out early and found the snack was not so crunchy once it cooled but still very tasty. Also watch that you are careful about keeping unpopped kernels out of mix (very painful on the teeth when not expecting it). Read More
Rating: 5 stars
I made this for a snack to watch the Boston Red Sox play in the World Series and it really is- So Good So Good!. Its crunchy buttery salty and sweet... Read More