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Chef Matthew Gaudet

Born and raised in Boston, chef Matthew Gaudet took his first restaurant job, washing dishes, at the age of fifteen as a means to save ...


You can find Chef Matthew Gaudet at West Bridge

Bacon Caramel Popcorn

by Chef Matthew Gaudet

Serves 4

Planning a holiday party? ‘Tis the season for entertaining friends and family, after all. Give your guests something to snack on while they sip cocktails and make small talk. This party-perfect recipe from chef Matthew Gaudet takes the classic popcorn snack and gives it a sweet and salty twist with the addition of bacon and caramel.

Ingredients

  • 1/2 pound bacon, diced
  • 1/3 cup organic popcorn kernels
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda

Directions

  1. Pre-heat oven to 200 degrees.
  2. Fry diced bacon in a medium sauce pan until crisp. Remove bacon and let drain on paper towels. Reserve 2 tablespoons of the bacon fat.
  3. Heat the bacon fat in a large pot with a cover. Add 3 popcorn kernels to the hot oil, cover and listen for all 3 kernels to pop. Add the rest of the kernels after all three of the kernels have popped.
  4. Cover and shake so that the popcorn does not burn, until popping stops.
  5. Put popped corn in a non-stick roasting pan, making sure to remove the un-popped kernels.
  6. Heat butter, brown sugar, corn syrup, and salt in a large saucepan over medium high heat until a candy thermometer reads 300 degrees Fahrenheit.
  7. Remove from heat, stir in baking soda and bacon and pour this caramel mixture over the popcorn (do this quickly so caramel does not cool and harden).
  8. Stir the mixture with a couple of wooden spoons and place in the oven for an hour rearranging the popcorn to evenly distribute the caramel and bacon, about every 15 minutes.
  9. When cooking time is up, taste the popcorn and add more salt if necessary. Cool and break into bite-sized pieces.

 

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