“Heaven’s Cuisine” Bourbon Bacon Popcorn
1 1/2 cup bacon, diced
- 1 cup quality popcorn kernels (22 cups when popped)
- Butter, softened – up to 1 cup, depending on how much bacon fat you use
- 2 cups brown sugar
- 4 tbsp & 2 tbsp bourbon
- ½ teaspoon salt
- 1 tsp baking soda
- Dash of liquid smoke
- 1 tsp vanilla
- ¼ tsp paprika
- Fry bacon in pan over medium high heat until crispy. Remove bacon from pan reserving the fat.
- Pop the popcorn in a pot – old skool!
- 2 tbsps of bacon fat into a large pot. Heat and test with 2 or 3 popcorn kernels, cover on. Once they pop, add the rest of the kernels.
- Gently shake the pot until the popping slows. Remove from heat.
- Transfer popcorn into a large bowl. Remove any un-popped kernels.
- Make the bourbon caramel.
- Top reserved bacon fat with butter to fill a 1 cup measuring cup. Scoop into a medium pot.
- Add sugar, 4 tbsp of bourbon & salt. Bring to a boil (approx. 4-5 minutes) until candy thermometer reads 275° F.
- Remove immediately from heat and carefully stir in baking soda, liquid smoke, vanilla, paprika & 2 tbsp bourbon.
- Pour caramel over the popcorn right away, tossing the mix. Then stir in bacon.
- Bake
- Preheat the oven to 275° F. On baking tray (0r 2) lined with parchment paper, spread popcorn evenly.
- Bake for 15 minutes.
- Cool and serve.
