If I could appropriately describe the way this popcorn tastes in words, then you’d be left with no choice but to make it.

To say that you must make it isn’t  enough. You must make it now.

Not tomorrow, not this weekend. Right now. Seriously. It’s that good. Go ahead, pick a movie – or, scratch that, just head straight to the TV and call it a night. I promise you, life doesn’t get much better than a fully-loaded DVR with all of your favorite sleazy reality shows, and this ridiculously good caramel corn.

Did I mention there was bacon?

Sure, you have to whip up some caramel – but it’s really not as difficult as people make it out to be. I actually enjoy making it, and I’ve never once screwed it up. Your freshly made caramel sauce gets poured over your popcorn/cashew/cayenne/bacon mixture, and then the trays (yes, as in more than one) are baked in the oven. The end result is everything you could ever ask for in a snack: sweet, salty, crunchy, spicy. Caramel corn heaven.

{Thank me later}

Bacon + Cashew Caramel Corn

Adapted from Colt and Gray in Denver, CO via Bon Appétit

• 1/2 cup popcorn kernels
• 2 tablespoons vegetable oil
• 8 ounces bacon, chopped
• 1/2 cup unsalted raw cashews (one 2.5-ounce package)
• 1 teaspoon coarse kosher salt or coarse sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup heavy whipping cream
• Nonstick vegetable oil spray
• 1 1/2 cups sugar
• 1/4 cup water
• 2 tablespoons light corn syrup

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn 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 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.

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

Makes about 15 cups.