Coat Your Popcorn and Crumbled Bacon In A Sweet, Vanilla-Bourbon Caramel
Popcorn is coated in a sweet, sticky syrup infused with the flavours of vanilla and bourbon—giving the popcorn a gourmet update. Crumbled bacon adds a crisp saltiness making the snack incredibly moorish. It’s bacon, bourbon and caramel, nothing can be better. Make a batch and spoil your friends at your next movie night.
CARAMEL BOURBON BACON POPCORN
Yields: 8 Servings
Total Time: 1 hr 25 mins
INGREDIENTS
- 12 cups store-bought or home-popped popcorn
- ½ cup cooked and crumbled bacon, about
- 4 slices
- 1 cup granulated sugar
- 12 tablespoons or 6 ounces butter, plus more for greasing
- ½ cup light corn syrup
- 2 to 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
DIRECTIONS
- Preheat the oven to 250°F. Line two rimmed baking sheets with parchment paper and then, butter the parchment.
- Discard any unpopped kernels from the popcorn. Divide the popcorn and crumbled bacon evenly between the baking sheets.
- Place the sugar, butter, and corn syrup in a 2-quart or other deep-sided saucepan. Bring to a boil over medium heat, stirring constantly. Remove the pan from the heat and carefully stir in the bourbon, vanilla, salt, and baking soda.
- Immediately pour the bourbon syrup evenly over the popcorn and bacon and, working quickly, toss everything with a lightly buttered spatula.
- Spread the popcorn mixture in an even layer and bake for 50 to 60 minutes, stirring every 15 minutes. You want the candied popcorn to be dry to the touch.
- Spread the popcorn on a fresh sheet of parchment paper to cool, breaking apart large clumps once the popcorn is not too hot to handle. The popcorn will become crisper and crunchier as it drops in temperature. Store any leftover popcorn in an airtight container.
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