Maple-Bacon-Pecan Popcorn Balls

Maple-Bacon-Pecan Popcorn Balls

Hands-On: 45 minutes

Total Time: 45 minutes

Serving Size: Serves 12


  • 2 tablespoons canola oil
  • 1/3 cup popcorn kernels
  • 4 bacon slices
  • 1/3 cup pecan halves, toasted and chopped
  • 1/3 cup cashews, toasted and chopped
  • 1 cup granulated sugar
  • ½ cup pure maple syrup
  • ¼ cup water
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract


  1. Heat oil in a Dutch oven over medium-high. Add one popcorn kernel; cover the Dutch oven and wait for the kernel to pop. Once the kernel pops, add the remaining kernels; cover and cook, shaking the Dutch oven often, until the popping begins to slow, 2 to 3 minutes. Remove from the heat, and let stand until the popping stops, about 1 minute. Transfer the popcorn to a large bowl.
  2. Return the Dutch oven to medium. Add the bacon slices, and cook until crisp, about 8 minutes, turning once. Drain on paper towels, reserving 1 tablespoon drippings. Crumble the bacon. Add the bacon, pecans, and cashews to the popcorn.
  3. Stir together the sugar, maple syrup, water, salt, and 1 tablespoon reserved bacon drippings in a medium saucepan. Bring to a boil over medium-high, stirring often to dissolve the sugar. Cook over medium-high until a candy thermometer inserted in the mixture registers 275°F, about 12 minutes, swirling the pan occasionally. Remove from the heat; stir in the vanilla.
  4. Immediately drizzle the hot syrup over the popcorn mixture while stirring with a silicone spatula coated with cooking spray. (Syrup won’t stick to it.) Carefully form the mixture into 12 (2 ½ to 3 inch) balls (about 2/3 cup popcorn mixture per ball), being careful not to compact too tightly. Store in an airtight container up to 2 days. To make them easy to hand out for snacks, put each ball into a paper sandwich bag to keep them from sticking together, and store them in an airtight container.

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