Place cooked bacon in the freezer.
Pop kernels over the stove or in air popper. Set aside in a large bowl.
Purée peppers in a food processor (or finely chop with a knife) . Set aside.
Bring brown sugar, butter, corn syrup, and honey to a boil over medium heat, stirring frequently. Remove from stove.
Stir in chilled bacon and chipotle peppers.
Pour sauce over popcorn and toss until well coated. Spread popcorn over two well-oiled rimmed baking sheets.
Bake at 290 degrees for about 1 hour, stirring every 15 minutes.
(Popcorn can cool on the pans with occasional stirring and breaking up chunks.)
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