A mix of two types of popcorn with Chicago-style caramel sauce

Ingredients:

Popcorn mix

• 8 cups plain popcorn
• 1 and 1/4 cups granulated sugar
• 0.5 cups of water
• 1/3 cup light corn syrup
• 90 g unsalted butter
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 8 cups yellow cheddar popcorn

Glazed bacon

• 2 cups brown sugar
• 340 g applewood-smoked bacon slices (about 12 strips)

Preparation:

1. Preheat oven to 350°F (135°C). Place a rack on a rimmed baking sheet and spray with cooking spray.
2. Make glazed baconPlace brown sugar in a pie dish. Gently press each slice of bacon into the sugar to coat completely (it's okay if there are some bare spots).
3. Immediately transfer the candied bacon to the prepared rack and bake, rotating the pan halfway through, until the bacon is very crisp and golden, 50-60 minutes, depending on the thickness of the slices. Transfer the glazed bacon to a piece of parchment paper and let cool.
4. Make popcorn mixSpray a baking sheet with cooking spray. Place plain popcorn in a large bowl. In a medium saucepan, combine the sugar, water, and corn syrup and bring to a boil. Cook, without stirring, until light yellow, 5-10 minutes. Reduce the heat to very low and gently swirl the pan until the mixture turns deep amber, another 2-3 minutes.
5. Remove the pan from the heat and whisk in the butter. Let the caramel simmer, stirring until the butter is completely incorporated. Add the salt and baking soda and stir. Pour the caramel over the plain popcorn and stir well, then place it on the prepared baking sheet and let it cool completely.
6. In a large bowl, combine caramel popcorn with cheese popcorn; top with crumbled glazed bacon.