Preheat the oven to 250 degrees F. Line a rimmed baking sheet with baking paper. Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cooled, chop the bacon into small pieces.
Place the popcorn in a large mixing bowl.
In a small saucepan, combine the brown sugar, butter, and corn syrup and stir together over medium heat. Once the sugar and butter have melted, stop stirring and let cook for 3 – 4 minutes. Remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step.
Pour the caramel over the popcorn and quickly stir together. Sprinkle the bacon on top and mix through before the caramel hardens. Spread the popcorn out over the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel. Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store the popcorn in an airtight container at room temperature for up to a week.
buttermilk corn ice cream
Adapted from simmer down food
1 1/2 cups buttermilk
1 1/2 cups heavy cream
5 egg yolks
1/2 cup + 2 tablespoons sugar
pinch of salt
3 ears sweet corn
1/2 teaspoon vanilla extract
Remove the husks and cornsilk from the corn and break each cob into thirds. Cut the kernels from the cobs with a sharp knife, reserving the cobs.
Place the corn kernels and corn cobs in a medium sized saucepan with the buttermilk, cream, 1/2 cup sugar, vanilla and pinch of salt.
Bring to a boil and simmer for approximately 10 minutes, or until the corn kernels are cooked. Cover and remove from heat. Let steep for one hour.
Remove the cobs and discard. Puree the mixture in a blender. Strain the mixture through a fine mesh strainer, pressing down firmly to expel as much of the liquid as possible; discard the solids. Return to the saucepan and place over medium heat. In a bowl, whisk the egg yolks with the remaining 2 tablespoons of sugar. Whisk in a little of the hot cream to temper the yolks, then add them to the saucepan. Cook the mixture, stirring constantly, until it coats the back of a spoon. Strain the mixture again and refrigerate until thoroughly chilled (at least 4 hours). Freeze in your ice cream maker according to manufacturer’s instructions.