Bacon Bourbon Caramel Popcorn Recipes

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BACON BOURBON CARAMEL POPCORN



Bacon Bourbon Caramel Popcorn image

You can't go wrong when your popcorn has bacon, bourbon and caramel. This popcorn treat is a different kind of dessert but is absolutely amazing!

Provided by Kristen Stevens

Categories     Dessert

Time 1h

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 cup, Calories 184 kcal, Sugar 15 g, Sodium 209 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 21 mg, UnsaturatedFat 4 g

BACON BOURBON CARAMEL POPCORN



Bacon Bourbon Caramel Popcorn image

Make and share this Bacon Bourbon Caramel Popcorn recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

5 quarts plain popped corn (freshly air-popped recommended.)
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)

Steps:

  • 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.
  • Refrigerate.

TIPSY BOURBON CARAMEL CORN



Tipsy Bourbon Caramel Corn image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

10 cups popcorn
1/2 cup toasted pecans, coarsely chopped
1 cup light brown sugar
1 stick (8 tablespoons) unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon salt
3 tablespoons bourbon
1/4 teaspoon baking soda

Steps:

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
  • Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.

BACON CARAMEL POPCORN



Bacon Caramel Popcorn image

Provided by Food Network

Time 1h40m

Yield 1 1/2 quarts

Number Of Ingredients 10

Nonstick cooking spray
1 1/2 ounces bacon, about 2 slices
1 1/2 quarts popped popcorn
8 teaspoons butter
4 teaspoons bacon fat
5 ounces (10 tablespoons) brown sugar
8 teaspoons corn syrup
1/3 teaspoon salt
1/8 teaspoon baking soda
1/3 teaspoon vanilla extract

Steps:

  • Preheat oven to 250 degrees F.
  • Place popped popcorn in a very large bowl. Prepare 2 sheet pans with nonstick spray and line with aluminum foil.
  • In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.
  • In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.
  • Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.
  • Remove from heat and stir in baking soda and vanilla.
  • Pour in a thin stream over popcorn, stirring to coat evenly.
  • Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.
  • Store in an airtight container for up to one week.

MAPLE BOURBON CARAMEL CORN



Maple Bourbon Caramel Corn image

Bacon and bourbon elevate traditional caramel corn into a grownups-only gourmet treat.

Provided by Cheri Liefeld

Categories     Snack

Time 2m

Yield 10

Number Of Ingredients 11

10 to 12 cups popped popcorn
4 to 6 slices bacon, crisply cooked, crumbled
1 cup pecan halves, toasted, chopped
1/2 cup dried apples, chopped
1 cup butter
2 cups packed brown sugar
1 cup real maple syrup
1/2 cup bourbon
1 teaspoon vanilla
1 1/2 teaspoons salt
1/2 teaspoon baking soda

Steps:

  • Heat oven to 250°F. Line 2 (15x10x1-inch) pans with cooking parchment paper.
  • In large bowl, mix popcorn, bacon, pecans and apples. Set aside.
  • In 3-quart heavy saucepan, heat butter, brown sugar and syrup to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat. Stir in bourbon, vanilla, salt and baking soda. Pour over popcorn mixture; toss to coat evenly. Spread in pans.
  • Bake 45 minutes, stirring every 15 minutes. Cool at least 1 hour before serving. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

BACON BOURBON CARAMEL POPCORN RECIPE - (4.3/5)



Bacon Bourbon Caramel Popcorn Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 8

5 quarts plain popped corn (freshly air-popped recommended.)
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

Steps:

  • 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. Refrigerate.

BOURBON CARAMEL POPCORN



Bourbon Caramel Popcorn image

I took my great aunt's caramel corn recipe and added a touch of my Kentucky-born husband's home state-bourbon. If you don't have a large enough bowl for stirring the popcorn, use a turkey roaster. -Lisa Hendricks, Chicago, IL

Provided by Taste of Home

Categories     Snacks

Time 1h15m

Yield 5 quarts.

Number Of Ingredients 8

5 quarts popped popcorn
1/3 cup bourbon
1 cup unsalted butter, cubed
2 cups packed light brown sugar
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250°. Place popcorn in a large bowl. In a large saucepan, bring bourbon to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add butter; cook on low until melted. Stir in brown sugar, corn syrup, cream of tartar and salt. Bring to a boil; cook 5 minutes longer, stirring occasionally. Remove from heat; stir in baking soda. Quickly pour over popcorn and mix well., Transfer to two greased 15x10x1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Store in airtight containers.

Nutrition Facts :

BACON-CARAMEL POPCORN BALLS



Bacon-Caramel Popcorn Balls image

Have you ever been eating caramel popcorn and thought "This is good, but I wish it had pieces of bacon and I could play catch with it?" Well, then you'll love this easy-to-make, sweet, and savory treat. Wrap any leftover balls individually in plastic, and store in an airtight container.

Provided by Chef John

Categories     Popcorn Candy

Time 50m

Yield 10

Number Of Ingredients 7

12 ounces bacon, cut into 1/4-inch pieces
8 cups popped popcorn
½ cup white sugar
2 tablespoons cold unsalted butter, cubed
1 pinch salt
4 teaspoons water, at room temperature
1 teaspoon unsalted butter, softened

Steps:

  • Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
  • Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
  • Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
  • When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
  • Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
  • Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
  • Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
  • Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 128.4 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 23.3 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 279.6 mg, Sugar 12.1 g

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