I’ve always wondered which was worse, a conniption fit or a hissie fit. Whichever, I threw it when I saw this recipe in Food and Wine Magazine.
I mean c’mon, take my all-time favorite snack food, add bits of my all time favorite meat, toss in chunks of the most decadent of nuts, sprinkle on some spicy heat, add some caramel for that sweet and salty factor and I’m in full fit.
Let’s begin this post by talking about a kitchen gadget I bought about a year ago. My friend Vickie in Montana wrote in her blog about buying a Whirly Pop popcorn popper. Once I laid eyes on this, with 20% off coupon clenched in fist, I couldn’t get to Bed Bath and Beyond fast enough. I love this thing. It turns out beautiful popcorn every time and I think it cost all of $20 dollars. If you love popcorn like I do, I’d suggest getting one. Simple technology with a handle that is connected to a prong thing on the bottom of the pan. It’s always moving the kernels to avoid any old maids.
Going back even further, about two years ago a new restaurant named Colt and Gray opened up in Denver. Everyone raves about it. I’ve never been since it would mean traveling out of my suburban bubble and venturing downtown. Last month, Food and Wine Magazine did an article about the Best Bar Food in America. Colt and Gray was one featured with this popcorn recipe. Let’s take a look.
Pop 1/2 C. popcorn in 3 T. vegetable oil
In a very large bowl place popcorn, 6 slices of fine chopped cooked bacon, 1/2 c. chopped raw unsalted pecans and 1/4 t. cayenne pepper. Mix well.
For the caramel sauce, in a saucepan add 1 1/2 cups sugar, 1/4 cup water and 2 T. light corn syrup. I used dark corn syrup because that’s what I had on hand and it worked fine. Heat over medium low until sugar dissolves. Raise heat to bring to a boil and cook for a few minutes until mixture turns amber. Remove from heat and immediately add 1/4 c. of warmed whipping cream.
Spray two wooden spoons with Pam. Slowly pour caramel mix over your popcorn mixture and start mixing with the spoons until popcorn is coated. It really helps to have someone else drizzling the caramel sauce…trust me. 🙂
Transfer popcorn to a baking sheet, lined with aluminum foil that’s also been sprayed with Pam. Spread caramel corn mixture onto pan and in a preheated oven of 300 degrees, bake your popcorn for about 20 minutes or until caramel is shiny. Let cool and break up clumps.
- Was it worth the incredible mess? Yes
- Was it crazy good? Yes
- As a snack, did it help ease the horrid Bronco loss? No
- Is 1/4 t. cayenne enough heat? Yes
- Could we stop eating it? No
Colt and Gray Caramel Corn Recipe with Bacon, Cashews and Cayenne…It’s What’s For A Football Snack.