Wednesday, August 25, 2010

Fleur de Sel Bacon Caramel Popcorn Balls

I caught a RT for Bacon Bourbon Caramel Corn from UTbrideandgroom which led me to Salted Caramel. I've begun to nix the idea of having a popcorn machine for our carnival cocktail hour and I think the caramel popcorn balls would be easier to manage (i.e. make ahead of time and set out).

A 3.5 pound bag is $85.00, so I think I'm going to try my hand at this! It just so happens that the chef (a friend) who's catering our wedding just made his own batch of bacon too!

We'll have to modify the following recipe by tossing in bits of the bacon and maybe adding a splash of bouron. Kitchen testing this will be delish!


  • 2 cups sugar
  • 1 1/3 cups water
  • 1/2 cup light corn syrup
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 18 cups popped corn


In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.

1 love notes:

Karen said...

We are serving homemade kettle corn, here's my inspiration for how I plan to serve it. Love kettle corn, it's a little bit of salty sweet happiness!

But ummmm, the bacon bourbon corn sounds Ah.may.zing! You must share the results...

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