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Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn

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  • 1/3 cup corn kernels
  • 1 tablespoon coconut oil melted

champagne caramel

  • 1 cup brown sugar
  • 1/3 cup  champagne
  • 1/4 cup unsalted butter
  • 1/4 cup  heavy cream
  • 1 tablespoon  vanilla extract

bacon truffle parmesan

  • 1 tablespoon unsalted butter melted
  • 3 slices bacon cooked and crumbled
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon truffle salt


  • Combine the kernels and coconut oil and place them in a brown paper bag. Fold the top down a few times so it’s secure, then microwave for 2 minutes to 2.5 minutes, or until the kernels are popped. Open the bag and pour the kernels in a large bowl to cool slightly.

champagne caramel

  • Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools! Drizzle over the popped popcorn right before serving. Serve with champagne!

bacon truffle parmesan

  • Toss the popped popcorn with the melted butter. Toss with the parmesan, truffle salt and bacon. Serve immediately!

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