Salty caramel bacon popcorn balls

Savory cured pork balances the sweet caramel.

Salty caramel bacon popcorn balls

Aka “capitalist pig popcorn balls” for an Oscars party, in honor of the Wolf of Wall Street. However, this combination of bacon, salt, sugar, and popcorn in ball form would be a hit any where I’d imagine.

  • 8 cups popped popcorn
  • 6-8 strips bacon, cooked and diced
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/3 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon salt

Toss bacon into popcorn, set aside.

Heat sugars with corn syrup, butter, and 1/4 cup water over medium-high. Bring to a boil, stirring occasionally until sugar dissolves.

Once mixture has reached 240 degrees F (soft ball stage), remove from heat, stir in salt, and pour over popcorn. Stir caramel into popcorn with a spoon - be careful, this will be very hot. 

Allow caramel to cool for 45 seconds and begin forming balls about 1/3 cup each with your hands. Again, be careful, the popcorn mixture will still be hot, but you’ll need to form the balls while the caramel is warm. Passing the ball back and forth quickly between your hands can help keep things bearable. Grease hands with butter if caramel is sticking. 

Place on parchment paper. If you feel that they aren’t salty enough, sprinkle coarse sea salt over each ball. Serve at room temperature.