Bourbon Maple Bacon Caramel Popcorn

 

5 quarts plain popped corn (air popped recommended)

1/2 to 1 pound bacon chopped  fried till almost crispy and well drained

1 cup butter

2 cups brown sugar

1/2 cup maple syrup (I use bourbon maple syrup)

2 tsp kosher salt

1/2 tsp baking soda

4 oz. bourbon

1 Tbls. vanilla

Directions:

Preheat oven to 250 degrees

Melt butter, sugar, syrup and salt over medium heat.  Boil until caramel reaches 250 degrees. Remove from heat and add baking soda, bourbon and vanilla, stirring continuously.  Because you need to work quickly I measure and combine the bourbon and vanilla and have it ready to add.  Once everything is incorporated stir in the bacon.

Divide popcorn into two backing sheets or roasting pans.  I line mine with non-stick foil for easy clean up.  Coat popcorn with hot caramel. place in preheated oven for 45 minutes to an hour, stirring every 15 minutes.  Continue to break apart popcorn clumps as they cool.