Chocolate Drizzled Bacon Peanut Butter Caramel Corn no corn syrup!

I know today is meant to be Wellness Wednesday, but I’m going for a small break before New Year. No worries – I’m going to be back next week with a new WW post; I know I’ve been aside for some time! I’m guessing we all probably have. This season is such a wonderful time to simply kick up your feet, read a fresh book, and enjoy family period. And fundamentally every cookie around the corner.
That said, I’ve done my fair share of eating, taking in, and cooking. Tony’s birthday was the other day and I got the pleasure of earning him a version of Ruler Arthur Flour’s deep dish pizza , after that homemade French Silk Pie for dessert. Swear to goodness, it was the best meal I’ve available him. The pie was perfect. I really feel awful about not posting the recipe, but it also seems a bit wrong to toss you a dessert full of butter, cream and delicious chocolate when we are all trying to consume healthy again. What do you think? If you’d like the recipe, I’d be happy to ensure it is again and photo it. Let me know!
Next up! I also celebrated my birthday in Chicago last week. (Therefore yes, you can see how I am so busy outside of the blog.) In the morning hours of my birthday, Tony took me to brunch then we visited a no-kill animal shelter; per normal I needed to take home all of the pet cats. He also got me the cutest Michael Kors handbag which I use everywhere now. Afterwards that night, we went out to dinner and then to a display. Overall, it had been a really wonderful and comforting birthday.
This in a few days I’ll be diving back into baking and cooking. I’m aiming to shy from too many baking recipes, nevertheless, you understand it’s the best move to make. Overall I’ve some really interesting things planned and perhaps some brand-new features on the blog, too!
Okay, so snacks time. This recipe was apparently therefore delightful that Tony ate an entire batch in one night. YEP… ONE Evening.
I don’t blame him. I’m an enormous fan of lovely and salty snacks. ONCE I was small my mom used to drizzled peanut butter on the top of our snacks, so that’s what really inspired this recipe. It’s a little like caramel corn, except much less crunchy rather than overly lovely. I skipped the corn syrup and opted for honey instead; some bacon is also added to the recipe because hello – peanut butter and bacon may be the most magical mixture. EVER.
This popcorn will be a wonderful addition to your New Year’s appetizer table, or perhaps even for just a little Weekend night football action. Either way, I hope you like it. And undoubtedly, the chocolate drizzle is totally optional. If you want to leave it off, that’s properly fine. The snacks is going from the chains. You can even make this a mix by incorporating pretzels and peanuts, or whatever you may get your hands on. I am hoping you might have a safe and sound and happy fresh year. Xoxo.
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
3 tablespoons honey
4 pieces prepared bacon, prepared and finely chopped
1/4 teaspoon ocean salt, plus much more to taste
For the drizzle:
Pop your popcorn with whatever method you choose. You can use low fat microwave popcorn or air popped snacks. Place half of the popcorn in a large bowl.
Inside a saucepan heat honey, brown sugar and coconut oil on medium until everything is melted and sugar is dissolved. Add cooking soda, vanilla and peanut butter and mix for 30 mere seconds or until blend is warm. Mix in bacon items. Turn off heat and pour fifty percent of the caramel sauce on popcorn in skillet. Add all of those other snacks and peanut butter caramel sauce and fold popcorn over until it is mostly coated with sauce.
Sprinkle sea salt over caramel snacks and again fold over.
Instantly remove popcorn from baking pan and spread consistently in wax paper. If you opt to do the chocolate drizzle: Place the delicious chocolate potato chips and coconut essential oil inside a microwave secure dish for 20-30 mere seconds, stirring until chips are melted. Drizzle melted chocolate all over caramel corn and allow to harden for 20 a few minutes. It is possible to place the snacks within the refrigerator for a couple minutes to greatly help harden the delicious chocolate a little. Popcorn is wonderful for 3-4 days stored at room temperature inside a pot or plastic handbag. Serves 8. About 1 cup per serving.
To make this recipe vegan: Omit bacon. Use brown rice syrup rather than honey, and make certain chocolate is certainly vegan.
You can replace brown sugar with coconut sugar, I’m confident the outcomes would taste similar.
Happy belated birthday and content new year!

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