Makes 16 cups


  • 1 Tbsp. oil
  • 1 cup popcorn kernels
  • Nonstick spray
  • 8 Tbsp. butter, cubed
  • 1 1/4 light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. fleur de sel
  • 8 ounces bacon, cooked until crispy and chopped
  • 1 cup pecans, toasted and coarsely chopped


    Heat oil in a large pot over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. Cook, shaking the pot frequently, until popping has stopped.

    Transfer the cooked popcorn to another bowl to cool (sprayed with lots of nonstick spray). Add the bacon and pecans to the popcorn.

    Heat butter, brown sugar, corn syrup and salt in a saucepan over medium-high heat, stirring until the sugar has dissolved and the butter has melted. Cook until the mixture reaches 290 on a candy thermometer.

    Remove from the heat and stir in vanilla and baking soda (the mixture will foam up). Drizzle syrup evenly over popcorn, and toss to coat.

    Line a sheet pan with parchment and spray, then spread popcorn on the pan and sprinkle with fleur de sel. Let cool and serve.

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