Community Recipe
from [schelms]
Bacon Chipotle Caramel Corn

Bacon Chipotle Caramel Corn

Recipe by Jesse Hansen, executive sous-chef at the Four Seasons Resort in Scottsdale, via Southwest Airline's Spirit magazine.

  • Yield: 12 servings


  • 1 cup(s) chopped, cooked bacon
  • 1 1/2 cup(s) un-popped popcorn kernels
  • 1/4 can(s) (7oz. can) chipotle peppers in adobo sauce
  • 2 2/3 cup(s) Light brown sugar
  • 3/4 cup(s) Butter
  • 1/2 cup(s) Light corn syrup
  • 1/4 cup(s) Honey


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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Bacon Chipotle Caramel Corn Recipe