Bacon Bourbon Caramel Popcorn
Bacon Bourbon Caramel Popcorn
If you thought caramel corn couldn’t get any better, you’ve obviously never considered adding bacon. Mixed together with a bourbon caramel sauce, this popcorn mix is a little salty, a little sweet, and everything you want in life.This recipe is courtesy of Chef David Danielson, Executive Chef of the Kentucky Derby.
Servings
5
Ingredients
- 5 quarts plain popped corn (freshly air-popped recommended)
- 1 pound thick cut bacon, chopped, fried to just about crispy and well drained
- 1 cup butter
- 2 cup brown sugar
- 1/2 cup light corn syrup or maple syrup
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 ounce bourbon, preferably woodford reserve bourbon
Directions
- Preheat your oven to 250 degrees F.
- In a pot over medium heat, melt 1 cup of butter.
- 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 250 degrees F.
- 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 45–60 minutes, mixing every 10–15 minutes so the kernels of popped corn are coated in bourbon bacon coating.
- Once done, pour onto either parchment paper or wax paper to cool and break into pieces.