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Baked Bacon Caramel Popcorn

40

30

Mesquite

Snack on this sweet and salty treat. Our Bacon Caramel Popcorn is loaded with Traeger-grilled bacon and covered in a sweet caramel sauce with a kick of Kentucky bourbon.

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  • 1 Pound bacon

  • 1 Cup popcorn kernels

  • 2 Stick unsalted butter

  • 1/2 Teaspoon Salt

  • 2 Cup dark brown sugar, packed

  • 1/4 Cup Kentucky bourbon

  • 1 Teaspoon baking soda

  • 2 Teaspoon vanilla

  • 1

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    Lay bacon strips directly on the grill grate and cook for 15 to 20 minutes or until fat is rendered and bacon is lightly browned. Remove from grill and chop into 1/2 inch pieces. Set aside.

    350 ˚F

    • 1 Pound bacon

  • 3

    While the grill is cooling, pop kernels in a popcorn maker. Place popped kernels and bacon in a large bowl and set aside.

    • 1 Cup popcorn kernels

  • 4

    In a medium saucepan over medium-high heat, combine butter, salt, and sugar. Bring the mixture to a boil and cook until an instant-read thermometer reads 275°F. Immediately remove from heat and whisk in bourbon, vanilla, and baking soda. Use caution because it will bubble up and release steam.

    • 2 Stick unsalted butter

    • 1/2 Teaspoon Salt

    • 2 Cup dark brown sugar, packed

    • 1/4 Cup Kentucky bourbon

    • 1 Teaspoon baking soda

    • 2 Teaspoon vanilla

  • 5

    Reduce grill temperature to 225°F and let cool for 10 to 15 minutes.

    225 ˚F

  • 6

    Pour caramel sauce over bacon and popcorn and toss to coat. Spread popcorn out onto a large sheet tray lined with a piece of parchment paper.
  • 7

    Place sheet tray directly on the grill grate and cook at 225°F for 15 to 20 minutes, watching closely to make sure the caramel doesn’t burn.

    225 ˚F

  • 8

    Remove from grill and pour popcorn on a counter lined with parchment paper. Let cool 30 minutes or until caramel has set. Enjoy!

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