Bacon Caramel Corn

A salty-sweet treat for fall, caramel corn with crispy bacon and cayenne pepper, you'll find yourself eating the whole bowl!

Recipe:
1/2 cup popcorn kernels, popped however you'd like
1/2 pound bacon (+ or - depending on how bacon-y you want it)
1 tsp salt
1/4 - 3/4 tsp cayenne pepper (to taste, I like mine spicy)
a pinch ground cardamom
1/4 cup whipping cream
1 1/2 cup sugar
1/4 cup water
1 tbsp light corn syrup
oil for coating utensils

Oven at 350 degrees.

Chop bacon into bits, the size is up to you, I prefer slightly larger bacon pieces so mine were about an inch. Cook until almost crispy, it will crisp more in the oven.

Grease a bowl, and in it combine popcorn, cooked bacon, salt, cayenne pepper, and cardamom.  Toss it around a little.

Put sugar, water, and corn syrup in saucepan.  Stir to combine.  Heat until sugar dissolves, then let it cook on high until it is amber with no stirring.  Swirl the pan occasionally.  While that is heating, line a cookie sheet (a rim around the edges makes it easier, but is not necessary) with foil, and then grease the foil.  Grease two wooden spoons.  Now, back to the caramel, when it is the right color, take it off the stove and add the whipping cream.  It will bubble, but stir it until it is all blended.

Pour over popcorn mixture, and toss with greased spoons until it is all coated.  Now put it on the cookie sheet.  Put it in the oven. Bake until shiny and getting crispier. Stir it around once in a while. I test mine by taking a piece out and waiting for it to cool, then seeing if it is crisp.  Don't let it burn! Mine took about 15 minutes.  When it is done, let it cool on the sheet, and break up large clumps.  Then it is done!  Very delicious with spiced cider.