This bourbon caramel popcorn is unbelievably delicious! The crunchy, sweet clusters are dotted with bacon and covered in a bourbon-infused caramel sauce. You'll LOVE it!
Ingredients
¾lbs.bacon, diced
1cuppopcorn kernels, 22 cups popped corn
¾ cupmelted butter, the amount you'll need will depend on how much bacon fat you have.
2cupsbrown sugar
6tablespoonsbourbon, divided
½teaspoonsea salt
1teaspoonbaking soda
1teaspoonvanilla
¼teaspooncayenne pepper
Instructions
Place the diced bacon in a medium-sized frying pan over medium heat. Cook the bacon for 10-12 minutes, or until it is quite crispy. Remove the bacon from the pan with a slotted spoon and reserve the bacon oil.
¾ lbs. bacon
Pour 2 tablespoons of the bacon oil into a large pot over medium heat. Add 2-3 popcorn kernels and cover the pot. When you hear the first kernels start to pop add the remaining kernels all at once. Give the pot a shake then reduce the temperature to medium-low. Continue shaking the pot occasionally until most of the popping has stopped popping. Remove the pot from the heat. Pour the popcorn into a very large bowl, making sure that no un-popped kernels get into the bowl. (Use 2 bowls, if needed.)
1 cup popcorn kernels
Pour the reserved bacon fat into a 1 cup measuring cup. Fill the rest of the cup with melted butter and then pour it into a medium-sized pot - see notes. Add the brown sugar, 4 tablespoons of bourbon, and sea salt to the pot.
¾ cup melted butter, 2 cups brown sugar, 6 tablespoons bourbon, ½ teaspoon sea salt
Attach a candy thermometer to the side of the pot and bring the pot to a boil. Stir the pot once then let it boil without stirring until the candy thermometer reads 275 degrees. (This will take approximately 4-5 minutes.) When the candy thermometer reads 275 degrees immediately remove the pot from the heat and stir in the baking soda, vanilla, cayenne pepper, and the remaining 2 tablespoons of bourbon. Be careful at this point as the caramel will bubble up considerably and create a lot of steam.
Immediately pour the caramel over the popcorn, tossing the popcorn as you pour the caramel over it. Toss the crispy bacon through the popcorn.
Preheat the oven to 275 degrees. Line 2 rimmed baking trays with parchment paper. Pour the caramel covered popcorn evenly between the two trays. Bake the popcorn in the preheated oven for 15 minutes.
Remove the popcorn from the oven and let it cool completely before storing it in an airtight container.
Notes
Do not use a pot that is too small as the caramel will bubble up considerably.