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Bourbon Bacon Popcorn

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It has been so cold here as in most parts of the country, but we have not had to deal with ice and snow.  For that I am greatful!  But, I had two sisters over to review our WT Saturday evening and we made a decadent snack to enjoy fireside.


i have made this before using Fireball and another time using a Pecan Praline Whiskey.  Both were delicious.  But this one, I used Blantons, and a cup full of toasted cashews along with the fried and crumbled bacon and it was soooo good!  From now on, when someone asks if I’ll have a Bourbon up, iron the rocks I’ll say with bacon and popcorn please! 


Instead of popping my own popcorn which would be much less expensive I use the huge bags from Sam’s Club then make this Bourbon and Bacon dressing for it! 

 Bourbon and Bacon Popcorn 

8 quarts plain popped corn (freshly air-popped recommended.) or buy already popped bags 
1⁄2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
1 cup butter
2 cups brown sugar
1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
1 teaspoon sea salt
1⁄2 teaspoon baking soda
3 ounces Bourbon (cheap is good)
Preheat your oven to 250º.
Melt 1 cup of butter over medium heat. 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 250º. 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 about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
Once done, pour onto either parchment paper or wax paper to cool and break into pieces.


I have done this in the past and bagged it and tied with a pretty ribbon along with the recipe and gave as gifts for Pioneer Dinner participants.  It went over really well. 



Thankful to be among friends everyday!

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