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Chocolate Caramel Bacon Popcorn

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
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Bacon, chocolate, and popcorn. Everything that is good and delicious in one sweet-savory mix.
by: Girl vs Dough
Updated May 3, 2017
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  • 4 slices uncooked bacon, chopped
  • 10 cups popped plain popcorn
  • 1 cup Multi Grain Cheerios® Dark Chocolate crunch cereal
  • 1/2 cup unsalted dry-roasted peanuts
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla


  • 1
    Heat oven to 250°F. In a medium skillet over medium-low heat, cook bacon pieces until dark brown and crisp. Transfer to a paper towel-lined plate to drain.
  • 2
    In a large bowl, combine popcorn, cereal, peanuts and drained bacon pieces; toss lightly to combine.
  • 3
    In a large saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil over high heat, stirring constantly, then boil another 3 minutes without stirring. Remove saucepan from heat; stir in baking soda and vanilla.
  • 4
    Immediately pour mixture over popcorn; toss lightly to combine. Spread mixture in two shallow baking pans.
  • 5
    Bake 1 hour, stirring every 15 minutes. Transfer popcorn to a parchment paper-lined baking sheet to cool.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This has to be the best caramel popcorn ever – with chocolate and (ready?) ... bacon! I have found the perfect way for you to celebrate National Caramel Popcorn Day – and every day, ever. It’s called Chocolate Caramel Bacon Popcorn, and it just might be the best thing I’ve ever made. For real. Here’s the thing: Bacon makes everything better. And most of us love caramel popcorn. And then, hello, chocolate. Combining them all into one delicious treat just makes sense. To review: Chocolate. Caramel. Bacon. Popcorn. Easy. Irresistible. OMGYUM. I think that about covers it.
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