# What You'll Need:
→ Caramel Corn Base
01 - 8 cups popped corn kernels
02 - 1/2 cup unsalted butter
03 - 1 cup light brown sugar, packed
04 - 1/4 cup maple syrup
05 - 1/4 cup light corn syrup
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon baking soda
08 - 1 teaspoon pure vanilla extract
→ Bacon Crunch
09 - 6 slices thick-cut bacon, cooked crisp and chopped
# How to make it:
01 - Arrange 8 cups of popped corn kernels in a single layer on a large rimmed baking sheet lined with parchment paper, removing any unpopped kernels.
02 - Fry bacon slices over medium heat until golden and crispy. Transfer to a plate lined with paper towels, then chop into small pieces once cooled.
03 - Combine butter, light brown sugar, maple syrup, light corn syrup, and kosher salt in a medium saucepan. Melt over medium heat, stirring constantly, until mixture reaches a steady boil. Continue boiling for 4 minutes without stirring.
04 - Remove saucepan from heat. Immediately whisk in baking soda and vanilla extract until well combined. The mixture will foam.
05 - Evenly sprinkle chopped bacon over the prepared popped corn.
06 - Drizzle hot caramel mixture over popcorn and bacon, tossing gently to coat all kernels. Bake in a preheated 250°F oven for 45 minutes, stirring every 15 minutes to ensure even caramelization.
07 - Remove caramel corn from the oven and allow to cool completely on the baking sheet. Once cooled, portion into individual cups or airtight containers for serving.
