Maple Bacon Caramel Corn

5 slices bacon
6-8 cups air popped popcorn
1 cup packed brown sugar
1/2 cup maple syrup or corn syrup
1/4 cup butter
1 tsp. vanilla or maple extract
1/4 tsp. baking soda
1/2 cup pecan pieces or halves (optional)
Preheat oven to 250 F. In a medium skillet, cook the bacon until crisp. Transfer to a plate,
crumble or chop into chunky pieces and reserve 1-2 tablespoons of the drippings.
Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if youre
using them.
Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium
saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan
occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will
foam up at first.
Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work
really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring
once or twice. Cool.
Makes about 7 cups.