Rating: 3 stars
2 Ratings
  • 1 star values: 1
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  • 4 star values: 0
  • 5 star values: 1

This popcorn is mixed with peanuts, chopped bacon, and is covered in a sweet sorghum sauce. You'll love the salty-sweet taste!

Linton Hopkins
Recipe by Southern Living October 2012

Gallery

Jennifer Davick; Styling: Robbie Caponetto

Recipe Summary

hands-on:
20 mins
total:
2 hrs 5 mins
Yield:
Makes about 14 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°. Place popcorn, bacon, and peanuts in a lightly greased large bowl.

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  • Melt butter in a large heavy saucepan over medium heat. Stir in brown sugar and next 2 ingredients; bring to a boil, stirring constantly. Boil, without stirring, 4 minutes or until a candy thermometer registers 240°. Remove from heat; stir in baking soda and vanilla.

  • Pour sorghum mixture over popcorn mixture, and stir until coated. Divide between 2 lightly greased 15- x 10-inch jelly-roll pans, and spread in a thin layer.

  • Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely on wire racks (about 45 minutes). Break into pieces.

  • Note: For a less clumpy texture, stir popcorn constantly for 5 minutes after removing from oven.

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