Prep 30 mins
Cook 45 mins
- 5 quarts plain popped corn (freshly air-popped recommended.)
- 1⁄2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
- 1 cup butter
- 2 cups brown sugar
- 1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
- 1 teaspoon sea salt
- 1⁄2 teaspoon baking soda
- 3 ounces Bourbon (cheap is good)
- Preheat your oven to 250º.
- Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
- Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
- Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
What a fantastic combination! I love caramel corn and bacon and bourbon.....and I loved this recipe. My husband took some it in to work to share and it got raves! Just make sure not to over-boil or over-bake because the coating can become grainy.
Any time a recipe starts with two cubes of butter, I know it's going to be good -- but this is even better than good. It's buttery, savory, sweet, crunchy and (don't tell my husband this) better than sex! Since the Mad Scientist is an analytical chemist for an agriculture company that specializes in testing nuts, I had just roasted some almonds he had brought home earlier in the week, and added that to the popcorn-caramel-bacon mixture, and it only enhanced it even more. Debating whether I want to share this at work, or just hog it all for myself.
Very good. Wasn't sure if Jack Daniels would work but it turned out fine. Only suggestion I have is to mix it in a bowl instead of all on the pan. Using the pan made it hard to mix evenly and a lot kept fallin off the pan. But a good recipe.