Tipsy Bourbon Caramel Corn Recipes

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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.

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

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