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caramel corn in a bowl

Chocolate Drizzled Bacon Peanut Butter Caramel Corn {no corn syrup!}

Easy to make peanut butter caramel corn with bits of chopped bacon pieces and a drizzle of dark chocolate. Plus no corn syrup used in this recipe!

Course Appetizer, Gluten Free, Snack
Keyword peanut butter caramel corn
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 244 kcal
Author Monique Volz of Ambitious Kitchen


  • 8-10 cups air popped popcorn*
  • 3 tablespoons honey
  • 1/3 cup brown sugar
  • 1 tablespoon coconut oil
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup all natural peanut butter (or almond butter)
  • 4 pieces cooked bacon, cooked and finely chopped
  • 1/4 teaspoon sea salt, plus more to taste
  • For the drizzle:
  • 2 tablespoons chocolate chips
  • 1 teaspoon coconut oil


  1. Pop your popcorn with whatever method you choose. You can use low fat microwave popcorn or air popped popcorn. Place half of the popcorn in a large bowl.
  2. In a saucepan heat honey, brown sugar and coconut oil on medium until all of it is melted and sugar is dissolved. 
  3. Add baking soda, vanilla and peanut butter and stir for 30 seconds or until mixture is warm. Stir in bacon pieces. 
  4. Turn off heat and pour half of the caramel sauce on popcorn in pan. Add the rest of the popcorn and peanut butter caramel sauce and fold popcorn over until it is mostly coated with sauce.
  5. Sprinkle sea salt over caramel popcorn and again fold over. Immediately remove popcorn from baking pan and spread evenly on wax paper.

  6. If you choose to do the chocolate drizzle: Place the chocolate chips and coconut oil in a microwave safe dish for 20-30 seconds, stirring until chips are all melted. 
  7. Drizzle melted chocolate all over caramel corn and allow to harden for 20 minutes. You can place the popcorn in the refrigerator for a few minutes to help harden the chocolate a bit. 
  8. Popcorn is good for 3-4 days stored at room temperature in a container or plastic bag. Serves 8. About 1 cup per serving.

Recipe Notes

To make this recipe vegan: Leave out bacon. Use brown rice syrup instead of honey, and make sure chocolate is vegan.

You can replace brown sugar with coconut sugar, I'm confident the results would taste similar.

Nutrition Facts
Chocolate Drizzled Bacon Peanut Butter Caramel Corn {no corn syrup!}
Amount Per Serving (1 cup)
Calories 244 Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Carbohydrates 25.9g9%
Fiber 2.2g9%
Sugar 17.1g19%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.