Ingrédients pour Bacon Bourbon Caramel Popcorn
- 10 cups popped popcorn
- 4 ounces bacon, cooked and crumbled
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoons bourbon
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Comment préparer Bacon Bourbon Caramel Popcorn
- Preheat your oven to 250°F (120°C).
- In a medium saucepan, melt 1 cup (2 sticks) of unsalted butter over medium heat.
- Add 1 cup packed light brown sugar, ½ cup light corn syrup, and 1 teaspoon sea salt. Stir constantly until the mixture comes to a rolling boil at the edges.
- Reduce heat to medium-low and continue to boil, stirring frequently, until the caramel reaches 250°F (121°C) on a candy thermometer. This will take about 5-7 minutes.
- Remove from heat and carefully whisk in 1 teaspoon baking soda and 2 tablespoons bourbon. Be cautious as it will bubble up.
- Stir in 4 ounces (approximately 1 cup) of cooked and crumbled bacon.
- In two large, lightly greased baking sheets, divide 10 cups of popped popcorn evenly.
- Pour the caramel mixture over the popcorn and gently toss to ensure each kernel is well-coated.
- Spread the popcorn in a single layer on the baking sheets.
- Bake for 45-60 minutes, stirring every 10-15 minutes to prevent burning and ensure even caramel distribution.
- Remove from oven and let cool completely on parchment paper or wax paper before breaking into pieces.
- Store in an airtight container in the refrigerator for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
473g
Fat
206g
Carbs
55g
