Spicy Bacon And Beer Caramel Corn

Makes about 4 cups

6 slices thick-cut bacon or 10 slices regular bacon

Vegetable oil cooking spray, or vegetable oil

1⁄3 cup popcorn kernels

4 tablespoons rendered bacon fat (from cooking the bacon)

3 cups sugar

3 tablespoons unsalted butter

1⁄4 cup dark English ale

1⁄4 cup water

11⁄2 tablespoons salt

11⁄2 teaspoons baking soda

1 teaspoon cayenne pepper, or to taste

In a pan, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to cool, then crumble into large pieces. Pour off 4 tablespoons fat for the popcorn. Reserve the remaining fat for another use. (The book’s authors, who are strong no-waste advocates, recommend mixing leftover with softened butter for a porky spread for bread and muffins.)

Spray a large mixing bowl, baking sheet, and two large metal mixing spoons with non-stick cooking spray. In a popcorn popper or large pot with a lid, heat the bacon fat over medium-high heat. Add the popcorn, cover and cook until all the kernels have popped, shaking constantly to prevent burning. If using a popper, follow the manufacturer’s directions. Transfer the popcorn to the coated bowl, and mix in the cooked bacon. Combine the baking soda and cayenne in a small bowl.

Combine the sugar, ale, water, butter, and salt in large pot. Cook until the mixture turns a rich golden brown and reaches 305°, or the hard crack stage) on a candy thermometer, about 15 minutes. (If you don’t have a thermometer, drop a spoonful of syrup in cold water; it should be hard enough to crack if you mold it.) Remove the pan remove from heat and stir in the cayenne and baking soda for 30 seconds until any clumps have been dispersed and the foam subsides. Immediately pour the caramel evenly over the popcorn and bacon and mix well using the prepared spoons, until everything is well coated.

Spread the caramel corn onto the prepared baking sheet. Let cool, then break apart into bite sized pieces and serve.