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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spicy Caramel Bacon Popcorn   
    Categories: Grains, Pork, Snacks, Chilies   
         Yield: 3 Servings   
       
         2 tb Bacon dripping   
         2 ts Salt   
       1/2 c  Popcorn; unpoped   
         3 c  Sugar   
         3 tb Butter   
       1/2 c  Water   
       1/2 ts Cayenne or chipotle powder;   
              - pick your heat   
         1 ts Baking soda   
         1 c  Crisp cooked bacon pieces   
       
     In a large pan with a lid heat the oil and the salt, add   
     the popcorn, cover and shake until it pops remove from   
     heat, remove lid. (Or use your Stir Crazy popper - UDD)   
        
     Butter a large mixing bowl and pour the popcorn into it.   
        
     While you're at it butter 3 baking sheets and 2   
     spatulas, as well.   
        
     Set the popcorn aside.   
        
     Make caramel by combining sugar, butter and water in a   
     large pan. you will need a pan big enough to contain the   
     foaming of the caramel after you add the baking soda,   
     choose accordingly.   
        
     Place the pan over med/high heat and cook without   
     stirring for 10 minutes until light golden brown.   
        
     Meanwhile combine the baking soda and the ground   
     chilies. Set aside.   
        
     Attempt NOT to eat all the bacon pieces just waiting to   
     be dipped in caramel.   
        
     When the caramel is golden brown remove from the heat   
     and add the baking soda/chile mixture, it will foam and   
     bubble but just stir away.   
        
     Pour it over the bowl of popcorn and sprinkle on the   
     crispy bacon pieces.   
        
     Use the buttered spatulas to toss and coat the popcorn.   
        
     Taste before the caramel gets hard to see if it needs   
     more salt. It will be like molten lava so blow on a   
     small piece to cool it   
        
     Add salt as needed, stirring to mix in.   
        
     Pour into the buttered pans, breaking up as needed.   
        
     Cool completely and then use within 24 hours. (As if! -   
     UDD)   
        
     Store in the fridge if any is left.   
        
     NOTE TO SELF: Look into adding chocolate to this dandy.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... I prefer the dangerously strong naval rums.   
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