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Captain Morgan’s Caramel Corn Recipe for Superbowl or Anytime
Sweet, spicy, salty - this caramel corn has it all. Captain Morgan's rum and bacon add to the unique, addictive flavor of this snack.
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
20
servings
Calories
Author
Marye Audet-White
Ingredients
1
pound
bacon
, reserve bacon fat
1 ½
cups
sugar
½
cups
brown sugar
⅛
to ¼ teaspoon chipotle powder
, optional
½
cup
butter
½
cup
reserved bacon fat
1
cup
light corn syrup
1
cup
Captain Morgan's Rum
(Black, Spiced, or the new White)
¾
teaspoon
salt
1 ½
teaspoons
vanilla
2
bags microwave popcorn
1
cup
pecan halves
1
cup
M & Ms
, optional
Instructions
Cook the bacon by your preferred method until crisp, reserve the fat.
Pop the popcorn and pour it out on two rimmed baking pans.
Tear the bacon into bite sized pieces.
Mix it in with the popcorn.
Add in the pecans.
Keep warm in a 250F oven.
Meanwhile, add the sugar, the brown sugar, the butter, bacon fat, corn syrup, rum, and salt in a heavy saucepan.
Use a candy thermometer and bring the mixture up to 265F to 275F. It scorches very quickly so watch it carefully. Don't stir.
When it reaches temperature add the vanilla, stir, and remove from the heat.
Pour the caramel carefully over the popcorn and stir well.
Put the pans in the oven and stir every few minutes until the popcorn is thoroughly coated. This can take 15 minutes or so.
Spread the popcorn on waxed paper and let cool completely.
It will crisp as it cools.
Notes
Store in an airtight container at room temperature for up to 3 days