PLACE the prepared bacon in the freezer for about 10 mins (until cold so it sticks to the popcorn). Preheat the oven to 290°F. Lightly spray 3 large baking sheets with non-stick spray.
PLACE the brown sugar, butter, corn syrup and honey in a medium saucepan and set over medium heat. Using a whisk combine the ingredients as they melt. Bring to a boil then stir in TSTE® World Festival Spice Blend and TSTE® Chipotle Pepper Powder. Remove from heat.
ADD the popped popcorn into in a large bowl and drizzle half of the caramel sauce around the side of the bowl. Using a large spatula fold the caramel sauce into the popcorn. Add additional caramel sauce as needed (you may not use all of it).
WHEN the popcorn is evenly coated, mix in the bacon and then turn out onto prepared baking sheets. Cook in the oven for 45 mins, tossing the popcorn every 15 mins.
WHEN the caramel corn is finished baking, pour it onto a couple sheets of waxed paper to cool, stirring occasionally. When cool, store in airtight containers.
SPREAD a couple of sheets of waxed paper onto your counter. When the caramel corn is finished baking, pour it onto the waxed paper to cool, stirring occasionally. When cool, store in airtight containers.
*If you have extra of the spiced-caramel sauce, set out some chocolate, and while the sauce is still warm drizzle a bit over top. Set in a cool place to harden. Note: if your caramel sauce hardens just place it back over low heat until it softens.
Yield: 16 cups
Total Time: 1 hr 5 mins
Prep: 10 mins
Cook: 55 mins