New recipes

Bacon Cashew Caramel Corn

Bacon Cashew Caramel Corn


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The ultimate sweet, salty and bacon-y popcorn – perfect to enjoy with your favorite show!MORE+LESS-

Updated November 30, 2014

1/2

teaspoon vanilla extract

12

cups popped popcorn (preferably stovetop)

8

slices cooked bacon, crumbled

Hide Images

  • 1

    Preheat oven to 300°F. Prepare a baking sheet with aluminum foil, then coat with cooking spray.

  • 2

    Melt butter in a large stockpot over medium-high heat. Stir in the brown sugar and corn syrup. Bring the mixture a rolling boil, then reduce the heat to medium-low and let simmer undisturbed for 4 minutes.

  • 3

    Give the mixture a good stir, then continue simmering for 4 to 6 minutes, stirring every 30 seconds, until the mixture is an amber color. Turn off the heat and stir in salt, baking soda and vanilla until combined. Gently stir in the popcorn, cashews and bacon until they are evenly coated by the caramel.

  • 4

    Spread out the popcorn evenly on the baking sheet, then bake for 15-20 minutes, removing the sheet every 5 minutes to give the popcorn a good stir for even cooking.

  • 5

    Remove from the oven and spread the popcorn out evenly on wax or parchment paper. Let cool for at least 15 minutes, stirring occasionally to break up clumps. Serve immediately or cover and store for up to 5 days. (The popcorn tastes best fresh.)

No nutrition information available for this recipe

More About This Recipe

  • The ultimate sweet, salty and bacon-y popcorn – perfect to enjoy with your favorite awards show!

    Award show season is upon us, and I am so excited!

    Last weekend, a group of friends gathered to watch the Golden Globes. Of course, that must be followed by the Oscars. And then everyone has to watch the Grammy’s. And the music theater geek in me must watch the Tony’s. And the list goes on!

    I love a good awards show. But naturally, it must be accompanied by the most classic of classic show fare…popcorn! This year I decided to gussy up some classic homemade caramel corn with some cashews and popcorn. And oh my heavens, I’m pretty sure this one wins the award for “most irresistible”. Gotta love that sweet and salty combo!

    Here’s the how-to!

    Begin with a big batch of homemade stovetop or air-popped popcorn.

    Then make your caramel sauce on the stove. It’s super easy to make, but be sure to keep an eye on it to be sure that it doesn’t burn.

    Then stir in the popcorn until it is all nice and coated. Then stir in the cashews and bacon.

    Spread out the mixture on an aluminum foil covered baking sheet. Then bake it for about 15-20 minutes until the caramel is cooked, taking it out to give it a good stir every 5 minutes or so. Then set it out to cool for 15-20 minutes, being sure to keep stirring it again every 5 minutes to break up clumps.

    Serve and enjoy it with your favorite show!

    More Caramel Corn Ideas

    Caramel Corn Chex Mix Recipe
    Almond Caramel Corn Recipe
    Spicy Sweet Crunch Caramel Corn Recipe


Bacon and Cashew Caramel Corn

In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archives.

This caramel corn is all grown up. Bacon, cayenne pepper, and oolong tea add richness, spice, and a bit of a smoky flavor to this decadent snack. Much on it during movie night or serve it at a cocktail party. No kids allowed. --Christine Clark

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Bacon Bourbon Caramel Popcorn


Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.

Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.

Once done, pour onto either parchment paper or wax paper to cool and break into pieces.

Churchill Downs, Kentucky Derby, Kentucky Oaks, the “twin spires design”, and Churchill Downs Incorporated related trademarks are registered trademarks of Churchill Downs Incorporated.


Bacon Cashew Caramel Popcorn

• 1/2 cup popcorn kernels, popped to make 12-15 cups popcorn
• 6 ounces bacon, cooked and chopped
• 1/2 cup cashews
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup heavy cream
• 1 tea bag (regular black tea)
• cooking spray
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tablespoons light corn syrup

1. Combine popcorn, bacon and cashews in a large bowl. Sprinkle with salt and cayenne and toss to coat.
2. Bring cream and tea bag just to the boil and remove from heat. Let sit for 15 minutes, press on tea bag and remove.
3. Line baking sheet with foil and coat with nonstick spray. Spray two large spoons with cooking spray as well.
4. Stir sugar, water and corn syrup in large saucepan over medium low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns amber, occasionally swirling pan. This will take about 15 minutes. Remove from heat and immediately add cream – mixture will bubble up – don’t panic!
5. Immediately pour mixture over popcorn, being Very Careful – it’s hot. Toss with the sprayed spoons until well-combined and transfer to baking sheet. Cool completely and then break up into chunks.


Caramel Corn with Bacon and Cashews

Michelle stepped up to the door and nervously plucked at the hem of her dress. She adjusted the bowl in her hands. “Hi, I’m Michelle. I brought popcorn.” She said it quietly, out loud and to herself. No. It didn’t sound right.

She cleared her throat. “Hey, it’s Michelle! I brought popcorn! There’s bacon in it!” Her voice sounded strangely high. She coughed and caught a glimpse of her dress, her bare legs. She could hear the party happening on the other side of the door. Her dress was all wrong, she was sure of it. Everyone in the house sounded like they were wearing jeans. Why didn’t she wear jeans?

“What’s up?” She positioned a sneer on her face and put her hand on her hip. “Whatever, it’s just popcorn. Whatever. It’s just… God.” This was the worst- THE WORST. Why did she go there? What had she been thinking? She stared down at the bowl. What if he didn’t like bacon? What if he had a girl in there? What if she was-

Behind her on the path that led to the door, someone cleared their throat. Someone, a person, a human being, with ears! SOMEONE WHO COULD HEAR THINGS! They had heard the whole thing, every word.

Michelle took a deep breath. She put a smile on her face and turned around, her heart doing the Rumba in her chest.







FIRST some “bidness”, as the kids say and then we talk food.

We are closing our Facebook Group and are transitioning to a traditional Facebook Page, so we can do more apps and fun stuff. So you should go there and “Like” us! I made you S’more Cookies! Please be our friend, we’ll have so much fun!

In Book World, my brother who is a wonderful illustrator and an even more wonderful brother, made a cover for my first book The Secret Ones! It’s beautiful and it makes me so, so incandescently happy. He also did an amazing illustration of the theme park where the book takes place. Seeing it actually drawn out (it’s real! It’s alive!) gave me goosebumps. To celebrate, I’m giving the first 100 pages of the book away for free. You can read it at work on the sly (it’s a simple PDF, it looks like a real Worky Document), I won’t tell a soul.

I’ve also started working on Book No. 3 which is about a girl who wants to play professional baseball. I am subsequently learning… a lot about baseball. I’m still in the research phase so there are a lot of baseball movies to watch, books to snag from the library (who knew there was so much to learn about pitching?) and I’m slowly, slowly turning into a monster who only wants to talk about Title IX. It’s also making me increasingly nutso over the approaching Olympics and strangely patriotic (AMERICA!)







But enough about all that. Let’s talk about bacon. And caramel.

Bon Appetit did a handy slideshow a few weeks ago on salty and sweet desserts. The End. Judi is dead. She went on Pinterest, shared every single photo from said-slideshow and then promptly died. Please bury her in a pile of salty, sweet delights. Specifically, please bury me in bacon-y, cashew-y Caramel Corn. THIS Caramel Corn.

When Nicole came back from her honeymoon (in my head, she walked into the loft, dropped her old-fashioned suitcase on the floor and moved promptly to the laptop to email me. What? It’s entirely plausible.) she asked what we should make first and I sent her pretty much every link from that slideshow. She graciously agreed to make this recipe for Caramel Corn with Bacon and Cashews but I don’t think she’s too sad about it because then they got to eat it all. Such is the plight of the intrepid food photographer, what a world, what a world.







Bacon and Cashew Caramel Corn

Source: Bon Appétit | Makes about 15 cups | Do Ahead! Can be made up to 2 days ahead, store in airtight containter | Print Recipe

Ingredients

1/2 Cup of unpopped popcorn kernels*
2 TBsps of vegetable oil
6 Ounces of bacon, chopped
1/2 Cup of unsalted raw cashews (one 2.5-ounce package)
1 Teaspoon of coarse kosher salt or coarse sea salt
1/4 Teaspoon of cayenne pepper
1/4 Cup of heavy whipping cream
1 Oolong tea bag
Nonstick vegetable oil spray
1 and 1/2 Cups of sugar
1/4 Cup of water
2 TBps of light corn syrup

*You can buy popping corn online or at select supermarkets. We like Wisconsin Made because, well, our hearts belong to the Midwest (and Maine. And Philly. And New York. What?) If there’s a brand you prefer, please share it with us in the comments!

2. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops, also remember that you can get the best multicooker kitchen utensils that you can use for this same purpose. Pour popcorn into very large bowl.

3. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain cool.

4. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne toss to coat.

5. Bring cream and tea bag just to boil over medium heat. Remove from heat let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.

6. Prep: Line rimmed baking sheet with foil coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray set aside.

7. Stir sugar, 1/4 cup of water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended.

8. Immediately drizzle caramel over popcorn mixture toss with sprayed spoons until evenly coated. Transfer to sheet.

9. Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.

10. Become hit of party. Dance with many people. Accept many compliments over caramel corn.


Bacon and Cashew Caramel Popcorn recipe

Recipe for salty-sweet Caramel coated Popcorn, studded with cashews and bits of bacon.

Ingredients
1/2 cup (125 ml) popcorn kernels
2 T (30 ml) canola or sunflower oil
250 g rindless streaky bacon, cut across into 1cm pieces
100 g unsalted raw cashew nuts
2 t (10 ml) Ina Paarman’s Potato Spice
1 cup (250 ml) sugar
1/4 cup (60 ml) water
1/4 cup (60 ml) fresh cream

How to
Toss popcorn with oil and warm over medium/high heat in a large saucepan with a lid. When the corn begins to pop, hold the lid down and shake the pot until the popping stops. Decant popcorn into a large mixing bowl.

Stir-fry the bacon in the same pot until just before it begins to crisp (it will continue cooking later). Toss half cooked bacon, cashews and Potato Spice with popcorn.

Preheat the oven to 180C and line a baking tray with baking paper. Use a smallish saucepan with a long handle to make the caramel.

Place sugar and water in saucepan and shake regularly over a high heat until sugar starts to melt. Keep shaking and tilting saucepan from time to time, until caramel turns golden. Remove from heat and immediately add the cream, be careful as it will bubble up. Stir to blend. Immediately drizzle the caramel over the popcorn and stir with an oiled spoon.

Transfer popcorn to the lined tray, spreading it out evenly. Place in the oven for 20 minutes, stirring every 5-10 minutes until the popcorn is shiny and well coated with caramel.

Cool completely, tossing occasionally to break up large clumps. Store in an airtight container in the fridge. Can be made the day before.


Caramel, Cashew, Chile Powder, Bacon Popcorn

I grew up eating Cracker Jack…the candied peanuts, caramel popcorn and the “prize in every box” treat. It wasn’t until I was an adult that I realized how darn easy it is to make caramel popcorn with peanuts…and very inexpensive too.

Most people don’t realize that Cracker Jack has been around for a very long time. Introduced at the 1893 World’s Columbian Exposition (Chicago’s First World’s Fair) the original recipe was made with molasses and not caramel. The recipe was changed in 1896 to the caramel that millions of people have come to know…and the name was trademarked at that time when a salesman for the business said “That’s crackerjack”. So the name stuck and recipe have stuck for well over a century.

I’ve made various recipes of caramel popcorn over the years but it wasn’t until I read the recipe that Colt and Gray in Denver makes that I was inspired to adapt their recipe to my way of cooking caramel popcorn. Since bacon continues to be such a unique ingredient in everything from panna cotta to sweet pastries I decided to try adding it to popcorn.

The following recipe is flexible. If you want more cashews go ahead and add them. If you don’t like cashews use peanuts or pecans instead. If you want spicier popcorn add more chile powder or a hotter variety of chile powder. If you want less spice don’t use chile powder at all. You can also try different types of bacon…bacon rubbed with black pepper, smoked bacon or try something totally unusual like I did and use lamb bacon.

Popcorn with Caramel, Cashews, Chile Powder and Bacon

  • 1 Cup popcorn kernels (divided)
  • 6 tablespoons vegetable oil (divided) (No oil necessary if using an air popper)
  • 8 ounces raw bacon, chopped
  • 1/2 cup cashews (use more if you want)
  • 1 1/2 teaspoons kosher salt or sea salt
  • 1/2 teaspoon chile powder (I’ve used Chipotle or Chimayo you can use Cayenne for lots of heat or a mixture such as chili powder you buy in the spice aisle)
  • 1/2 cup heavy whipping cream at room temperature
  • 3 cups of granulated sugar
  • 2 tablespoons of corn syrup either light or dark

Make the popcorn in 2 batches. For each batch put 3 tablespoons of oil in the bottom of a heavy pot along with 1/2 cup of the popcorn kernels and cover the pot but leave the lid slightly ajar to let out the steam. Place the pot onto medium to medium high heat and when the popcorn starts to pop swish popcorn around the pan. As the popping slows down remove pan so the popcorn doesn’t burn. When done popping put the popcorn in a large heat resistant bowl. Repeat the process with the remaining 1/2 cup of popcorn kernels and 3 tablespoons of oil.

Cook the bacon in a large skillet until it is cooked, but not crisp. Drain the bacon on a paper towel. When the bacon is cool add it along with the cashews, salt and chile powder to the bowl of popcorn. Toss to coat. Preheat the oven to 325.

Line 2 rimmed 10吋 cookie sheets with foil and coat with non-stick spray. Coat 2 wooden spoons or 2 heat resistant spatulas with non-stick spray.

Put the sugar in a heavy pot and place on medium high heat. As the sugar starts to melt add in the corn syrup. Stir the sugar until melted and a nice brown caramel color and the mixture is bubbling. Remove from the heat and add in the room temperature cream. Be careful because this will cause a lot of steam. Continue to stir and place back on the heat for about 2 minutes.

While the caramel is still very hot drizzle it over the popcorn in the bowl, I do this in batches. Toss the mixture with the spoons or spatulas. Continue adding the caramel until you use it up. Transfer the popcorn mixture to the 2 baking sheets and place in the oven

Ready to go into the oven

for 15 minutes. Stir the mixture occasionally to get the popcorn completely coated and dried out. Take out of the oven and place the baking sheets on a cooling rack. When cool break up the pieces and serve. You can put the popcorn in zip lock bags to store.


Salted Caramel Cashew Nut Popcorn

Salted Caramel Popcorn is a delicious combination of salt and caramel coating homemade popcorn. Easy recipe for popping corn at home. This is a wonderful snack, perfect for parties, Thanksgiving, Christmas, or indeed any holiday or movie night.

For this recipe, I've made everything from scratch and it's just so easy.

The caramel popcorn is made on your stove top, as is the caramel sauce.

Most of the ingredients if not all of them you should have in your store cupboard already, and it's just going to be a simple case of having everything ready before you start and you can have some yummy Salted Caramel Cashew Nut Popcorn ready in no time at all.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

This recipe does make quite a big batch, so I normally store it in a large airtight plastic container, actually it's one I use for keeping cakes!

Then everyone just helps themselves to some as and when they want, if you're not making this for a party, in which case you can put some out in a few big bowls.

I've used cashew nuts because I just love cashews! There's something about them when combined with caramel that makes them so delicious!

The salt I've added to the caramel sauce just gives you a hint of saltiness in contrast to the sugar-sweet caramel, so it's a nice balance.

I've made this with and without the cashew nuts so some of the photos you see below will show you what it looks like. (You probably won't notice the difference because the caramel is covering the popcorn).

The trick to this is to make sure you have a pan large enough for the popcorn kernels. Once they start to pop, the popcorn will soon fill the pan.

I have a large Dutch Oven Pan which I use with a glass lid which makes it really handy to see what's going on as the kernels are popping away.

This is a great recipe for serving over the Thanksgiving and Christmas holidays, and always popular so please do make some of our Salted Caramel Cashew Nut Popcorn and please enjoy!


For The Bachelorette finale: the most shocking snack in Feed me dearly’s history

Don’t worry, I haven’t let you down. I’m bringing snacks to The Bachelorette finale viewing party: sticky bacon caramel corn. As Chris Harrison promises at the end of every season, this will certainly be the most dramatic finale in Bachelorette history. So it probably goes without saying that I needed the most dramatic snack I could get my hands on.

I’ve watched the show religiously for as long as it’s been around. Yes, I even watched the first season with that dirtbag Alex Michel. The only season I’ve missed is Deanna’s season. She has the energy of an aging Coonhound. I know, not so nice, but I think it’s fair game when you sign up to have helicopters, designer clothes, and reasonably good-looking, if not somewhat creepy dudes thrown at you for six weeks straight. And yes, shockingly, that’s how long filming lasts, from the courtyard meet and greet, to getting down on bended knee. Six weeks! It would take me that long just to learn how to make a proper espresso, let alone meet, date, and become engaged to my life partner.

These days I don’t have much time for TV, so I’ve had to narrow it down to one show. And I just can’t part with The Bachelor. Lucky for me, Rodney has the same addiction. He’s the only guy I know who’ll actually cop to watching the show. Ever see the episodes with a live studio audience? There’s a reason why all of the guys are wearing baseball hats and fake mustaches. Guys do not like to be associated with this show, unless they’re an actual cast member of course. At which point they’re desperate to be associated with it.

See what I mean? It’s like they took the audience from The Ellen DeGeneres show and drove them over on a party bus to the dark, candlelit, fire hazardish studio where they film The Bachelor.

I sometimes wonder about the inner workings of these shows. For instance, do they conduct a quick tutorial for the audience before the show begins? This is the smiley face you must make when you’re happy! Please make a sad face when one of the characters has been spurned. Or when you’re completely shocked, feel free to make the surprise face. It will definitely get you more airtime.

The woman at the top right of this photo was clearly aiming for airtime. Acceptable causes for this reaction could include:

A) She just watched a man turn down the offer for the fantasy suite.

B) There was a wardrobe malfunction in one of the scenes. (Which she may have realized was not a malfunction at all, which could also account for the surprise.)

C) Chris Harrison just announced that a member of the studio audience will be chosen at random for the upcoming season of Bachelor Pad. Hell or high water she’s going to get that spot. Claws are out, sisters, watch out!

For whatever reason, Rodney and I laugh like two hyenas when we watch the show together. Tears streaming. Mascara running (mine of course, although you probably weren’t sure given that he watches the show in the first place.)

Our conversations usually look something like this:

RODNEY: “Does the one in the pants have a beard?”

ME: “No, that’s from when she fell during Roller Derby.”

RODNEY: “There’s no way the orphan has fake boobs.”

ME: “Sorry to disappoint, fake as processed cheese. Did Chris Harrison just smoke some weed? Why is he squinting like that?”

(By the way, if you can’t get enough of Chris Harrison and a few beloved contestants from seasons past, follow this link. Oh, you’re welcome, please, stop it. I’m not that generous. It only took a little digging in the archives of pop culture wizardry to get you this gem.)

Aside from all of the knee-slapping, we also like to complain. We gripe about how the guys seem like psychos, that they use too much hair gel, that they clearly spend 8 hours a day working out. Most of all, we complain that show has gotten too formulaic. We’ve seen it all at this point. The rooftop hot tub sessions, the jigs in European city squares, the yelling in unison from the mountaintops “Hello Interlaken!” And of course, the tears, the backstabbing, and the post-rejection drunken limo confessions.

This season was a little different. Our heroine Des admitted well before she’d given out her final rose that she’d fallen for one guy, that she’s saving her heart for Brooks. I immediately felt a kinship with one fan who Tweeted during the show that it seemed like Brooks has more teeth than the average person. I had just made that comment myself as I shoved a fistful of popcorn into my mouth.

And then Brooks surprised us all. Spoiler alert if you’re behind a few episodes, but Brooks, in a shocking turn of events, sent Des packing last week. Or rather, he packed up his own stuff and said goodbye to the sunny island of Antigua. Leaving Des on the dock, crumpled and weeping, her tie-dyed, aqua tank blowing listlessly in the breeze.

After watching in stunned silence, Rodney and I both asked ourselves, how can the show go on? How will it end? Is there a twist we don’t know about? And how will she ever get to experience a wedding ceremony as beautiful as ours? Other than our pastor’s little oversight, but details, details.

Drama, surprise, shocking twists. THIS is why we watch this show. And THIS is why we need good snacks for tonight.

So to those of you who will be watching, here’s a little secret. Bacon, Earl Grey tea and Caramel make the best popcorn of all time. It takes some work to pull it together, but trust me, for a night like this, you’ll want the good stuff.


Bacon and Cashew Caramel Popcorn

½ Cup of unpopped popcorn kernels
2 tablespoons of vegetable oil
170 gms bacon, chopped?
½ Cup of unsalted raw cashews
1 Teaspoon of coarse kosher salt or coarse sea salt?
¼ Teaspoon of cayenne pepper?
¼ Cup of heavy whipping cream?
Olive oil or vegetable oil spray?
1 ½ Cups of sugar?
¼ Cup of water?
2 tablespoons of light corn syrup (optional)

Method

Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Hold the lid on pot and shake pot until popping stops. Place the popcorn into very large bowl.
Cook the bacon until almost crisp, drain & cool.
Add bacon and cashews to bowl with popcorn.
Sprinkle with coarse salt and cayenne pepper & toss to coat.
Line rimmed baking tray with foil. Coat with oil
Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray set aside.
Stir sugar, 1/4 cup of water, and corn syrup (optional) in large saucepan over medium-low heat until sugar dissolves. Increase heat to high boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream, stir until blended.
Immediately drizzle caramel over popcorn mixture toss with sprayed spoons until evenly coated. Transfer to sheet.
Cool completely on sheet on rack, tossing occasionally to break up large clumps.


Make your favorite ballpark snacks at home with these 7 recipes

We’re entering the second Major League Baseball season during which many of us will be unable or unwilling to return to stadiums to root for our favorite teams — and eat our favorite ballpark foods. If the prospect has you feeling down, we hope the idea of trying to re-create some of those snacks at home can boost your spirits.

With Opening Day set for Thursday, here’s a look at some all-star recipes from our archives to help you feel like you’re at the old ballgame.

Spicy Caramel Popcorn, above. See you later, Cracker Jack. Laced with bacon, bourbon and gochujang paste or gochugaru chile powder, this sweet and savory version is, well, a home run. It’s also pretty flexible. Other options: Dorie Greenspan’s Caramel-Honey Popcorn and Cashew Caramel Corn.


Watch the video: Caramel Popcorn (November 2022).