Yep. You read that right. Bacon + bourbon + caramel all in the same recipe. Is it even possible to go wrong here? I made a batch of this popcorn for Kat’s Bupper Club this week and it was the perfect touch to our Night Circus theme. Not too sweet, not too salty, just the perfect snack for all your Halloween parties and fall events!
Bacon Bourbon Caramel Popcorn
:: 5 quarts of plain air-popped corn
:: 1 lb. thick cut bacon
:: 1 cup butter
:: 2 cups brown sugar
:: 1/2 cup light corn syrup
:: 1 tsp sea salt
:: 1/2 tsp baking soda
:: 3 ounces of bourbon
1 | Pop your kernels and set aside. We have a hot air popcorn popper, but apparently you can just put kernels in a paper bag in the microwave. Just be sure to fold down the top.
2 | Cook bacon according to package directions and let cool on a paper towel. Once cooled and crispy, crumble into small pieces and set aside.
3 | In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and sea salt. Heat until bubbling around the edges. Lower the heat and let boil until caramel reaches 250 degrees. I don’t have a candy thermometer sooooo…I just let it boil for a couple of minutes.
4 | Remove from heat and add the baking soda and bourbon. Once fully incorporated, add the bacon.
5 | Divide the popcorn evenly among 2 lightly greased baking sheets. Coat with caramel mixture and stir until popcorn has a good coating.
6 | Bake for 1 hour, stirring every 15 minutes. Once done, pour onto wax paper to cool. Break into pieces and refrigerate until ready to serve.
7 | Try not to eat the entire batch in one day. (Do what you want. I won’t tell.)