Baconbourboncaramelpopcorn Recipes

BACON BOURBON CARAMEL POPCORN

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.

TIPSY BOURBON CARAMEL CORN

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

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.

BACON BOURBON CARAMEL POPCORN

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.

REAL BACON POPCORN

Steps:

• Place bacon and vegetable oil in a large, deep pot with a tight-fitting lid over medium heat. Cook and stir bacon until crisp and brown, 8 to 10 minutes. Scatter the popcorn into the pan with the bacon and drippings and cover with the lid. When you hear kernels of popcorn begin to pop, shake the pan vigorously until popping slows to 1 or 2 pops per about 30 seconds.
• Remove lid facing away from you to avoid steam and transfer bacon popcorn to a large serving bowl. Season to taste with salt if desired.

BOURBON CARAMEL POPCORN

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.

DB'S CARAMEL POPCORN BACON MIX

Steps:

• Line a baking sheet with aluminum foil.
• Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
• Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
• Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
• Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
• Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
• Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
• Place popcorn mixture in the preheated oven to warm.
• Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
• Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

BACON BOURBON CARAMEL POPCORN RECIPE - (4.3/5)

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.

BACON POPCORN

Steps:

• Set medium sized pot on burner set to medium-high.
• Pour in bacon grease allowing to heat for 5 minutes.
• While waiting, powder artificial bacon using mortar and pestle or other food processor.
• Stir salt into powdered bacon bits.
• Turn down heat to medium, add unpopped popcorn and cover.
• Melt butter in microwave or separate pan.
• Allow popcorn to pop, shaking from time to time.
• When popcorn has finished popping, remove from heat, uncovering after one minute.
• Slowly pour butter over popcorn, shaking and fluffing every so often for even distribution.
• In pinches, sprinkle bacon and salt mixture over popcorn, shaking and fluffing every so often for even distribution.
• Cool slightly if desired, serve at your own risk.

BACON-CARAMEL CORN

Steps:

• Heat oven to 250ºF.
• Spread popcorn onto 2 rimmed baking sheets sprayed with cooking spray; sprinkle with bacon and nuts.
• Microwave caramels and milk in microwaveable bowl on HIGH 3 min. or until caramels are melted and sauce is well blended, stirring every minute. Drizzle over popcorn.
• Bake 45 min., stirring every 15 min. Remove from oven; stir. Cool completely in pans, stirring occasionally to break up large pieces.