Bacon & Cashew Caramel Corn (2010's best party food)

This recipe was the most popular party food I made in 2010.  I realize the year isn't over yet, but that's how confidant I am that this will remain the runaway front-runner.  I brought this to several parties and watched the everyone's eyes light up (adults and small children alike).  It may sound strange to you, but trust me on this one (have I ever steered you wrong)?

Be sure to have everything else prepped before your caramel syrup is ready to pour...last time I made this I forgot to toss my bacon and cashews in first and in a mad dash to get them in before my caramel syrup starting seizing up, I burned my hand (nothing serious, but it did hurt).  I'd do it again though (that's how tasty this stuff is).

BACON & CASHEW CARAMEL CORN 

Makes about 20 cups

3/4 cup popcorn kernels

3 tablespoons coconut oil (can substitute vegetable or canola oil)

16 oz. bacon (cooked until almost crisp, drained, cooled and chopped)

2 cups unsalted raw cashews

3 cups sugar

1/2 cup water

1/4 cup brown rice syrup (can substitute light corn syrup)

1/2 cup heavy cream

2 oolong tea bags

1 teaspoon coarse kosher salt or coarse sea salt

pinch of cayenne pepper 
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1.      Heat popcorn and oil in covered heavy, large pot over medium-high heat until kernels begin to pop. Shake pot until popping stops. (Or you can use a hot-air popper and skip the oil.)  Pour popcorn into a gigantic bowl (the largest one you can find). 

2.      Add bacon and cashews to bowl with popcorn and toss. 

3.      Preheat oven to 300° F. (or 290º F. for convection setting).  Line two rimmed baking sheets with parchment paper. Coat 2 heat resistant spatulas with oil; set aside. 

4.      Stir sugar, water, and brown rice syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 20-25 minutes. 

5.      While caramel syrup cooks, bring cream and tea bags just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bags with back of spoon to release flavor.  Discard tea bags. 

6.      When caramel syrup is ready, remove from heat.  Immediately add salt, cayenne and cream; quickly stir until blended (mixture will bubble up).  Immediately drizzle caramel over popcorn mixture; toss with oiled spatulas until evenly coated. Transfer to baking sheets. 

7.      Place caramel corn in oven; bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 30-40 minutes. Cool completely, tossing occasionally to break up large clumps.

DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

adapted from recipe by Colt and Gray restaurant in Denver, CO (published in Bon Appetit)

Tip for the peanut-challenged:  I order my cashews from tierrafarm.com...all their nuts and seeds are processed in a peanut-free facility (very exciting when someone you love is allergic to peanuts, but not tree nuts)!