Back to Recipe Menu

Caramel bacon popcorn


  • Preheat oven to 180°C fan forced (200°C normal).
  • Lay the bacon side by side on an oiled baking tray lined with baking paper and cook in the oven for
  • 15 mins until crisp and brown. Then remove, drain on kitchen paper towels and chop into smallish pieces.
  • Put the sugar, water, salt and butter in a small heavy-bottomed pot and gently cook for about 10 mins until the mixture forms a light golden caramel. Shake the pot every now and then, but don’t stir!
  • Combine the bicarb and cayenne  in a small bowl and then carefully stir into the caramel.
  • While the caramel is cooking, cook the vegie oil and popcorn in another pot, covered, until all the popping has stopped (it is ready).
  • Then transfer the popcorn into a large, lightly oiled bowl (leaving any unpopped kernels behind). Add the caramel and bacon, and toss with a wooden spoon until all the popcorn is evenly coated with the caramel.
  • Spoon the popcorn in clumps onto 1-2 large baking trays and set aside for about 15 mins to cool to room temperature.
  • nb.  The caramel popcorn will keep in the fridge in an airtight container for up to 4 days (if it lasts that long!).


  • 6 rindless bacon rashers
  • cooking oil spray
  • 1½ cups white sugar
  • ¼ cup water
  • 1 tspn sea salt
  • 2 tbsp unsalted butter
  • 1½ tspn bicarb of soda
  • ¾ tspn cayenne pepper
  • 3 tbsp vegetable oil
  • ½ cup popcorn kernels (NOT microwave)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm