I halfed the recipe. And it still made a large batch. I used American Honey for the bourbon. It was all I had in the house but it made it so sweet! Really, really good!
Bourbon Bacon Caramel Popcorn
9 strips of bacon
2 1/4 cups of unpopped kernel corn
1 c butter
2 1/4 cups brown sugar
1 c maple syrup
1/2 c bourbon
1 tbl vanilla extract
1 t salt
1/2 t baking soda
Vegetable oil
kosher salt
Directions:
Fry bacon and set aside.
Put 3 tbl of oil in a large pot over medium high heat.
Add 3 kernels to the pot – when they begin to pop, add 3/4 c of popcorn (you’ll be making three batches), cover and shake pot occasionally, so popcorn doesn’t burn.
Remove pot from heat once popping has slowed, place popcorn in a large bowl.
Repeat for remaining batches.
Heat oven to 250 degrees.
Crumble bacon over finished popcorn.
In a large pot, bring butter, brown sugar, and maple syrup to a boil, stirring constantly.
Reduce heat and simmer for 5 minutes, then remove from heat.
Stir in bourbon, vanilla extract, salt and baking soda and mix. Be careful, the mixture tends to take on a life of its own and might over flow.
Pour caramel mixture over bacon and popcorn mixture.
Toss to coat evenly.
Spread mixture over three baking sheets covered in parchment.
Sprinkle each tray with kosher salt
Bake for 1 hour, stirring the mixture every 15 minutes.
Remove from oven. Cool for 1 hour.
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