- 1 package bacon (I like applewood smoked or pepper bacon)
- ¾ cup popcorn kernels – air popped
- 1 heaping tablespoon chopped chipotle in adobo
- 1 cup dark brown sugar
- 1 stick butter
- 1/4 cup light corn syrup
- 1 TB honey
- First we will mix the brown sugar, butter, corn syrup and honey together and heat to boiling. Don’t forget to stir frequently as the sugar can burn.
- Take it off the heat, and stir in the bacon and chipotle pepper puree.
- Pour it over the popcorn, mix well, and put into baking sheets sprayed with a little oil, and bake at 300 for about 45-60 minutes, until crisp.
- Cook bacon until crisp. Place on paper towels and once cool to touch, chop into coarse pieces and place in the freezer. You’ll have about a cup.
- Pop kernels over the stove or in an air popper, then set aside.
- Puree peppers in a food processor or chop finely until resembles a paste.
- Bring brown sugar, butter, corn syrup, and honey to a boil over medium-high heat, stirring frequently.
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