Home cooks everywhere are getting their Super Bowl menus ready! Our Executive Chef Brian Dandro likes to prep for the big game ahead of time, leaving as little work as possible on Superbowl Sunday.
“I am a big fan of things that require as little game day work as possible, so there’s no chance of missing the action. My go-to is Pulled Pork in the slow cooker overnight, then I make a simple coleslaw and bake some corn bread right before the game. Another favorite is Turkey Chili with nachos – you can’t go wrong with that as a quick fix during half time” shares Dandro. “For a nice sweet and salty snack, my family loves spiced caramel bacon popcorn.”
Luckily, he is sharing his recipe for the addictive Spiced Caramel Bacon Popcorn with our blog readers! It goes perfectly with a cold beer and a Patriots Super Bowl win!
1.25 gallon popped popcorn
3 cups raw skin on almonds
10 slices of bacon cooked to a light crisp and chopped
¾ cup light corn syrup
¾ pound of butter
3 cups light brown sugar
1T Kosher salt
¾ tsp baking soda
1 tsp red pepper flakes
1 tsp cayenne pepper
Place popcorn, bacon and almonds in a large bowl.
Melt butter then add corn syrup and brown sugar- bring to a slow boil.
Combine salt, baking soda, red pepper flakes and cayenne.
Once caramel reaches 255 degrees, add dry spice mix to the pot and stir until it forms a foamy consistency throughout.
Pour over popcorn mix and coat all.
Transfer to pan lined with wax paper and bake at 280 degrees.
Bake for 10 minutes and then stir around in the pan ensuring almonds are evenly distributed throughout. Put back in oven and repeat process 2-3 more times for a total cooking time of about 40 minutes.
Once removed from the oven for the last time, do not stir, let clusters form so everything sticks together.