Ingredients

The following ingredients have 4 Servings
  • ¾ lbs. bacon (diced)
  • 1 cup popcorn kernels (22 cups popped corn)
  • ¾ cup melted butter (the amount you'll need will depend on how much bacon fat you have. )
  • 2 cups brown sugar
  • 6 tablespoons bourbon (divided)
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ¼ teaspoon cayenne pepper

Instruction

  • 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.
  • 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.)
  • 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.
  • 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.