10 cups popped popcorn (1250g)
5–6 strips bacon, cooked and crispy
¼ cup maple syrup or corn syrup (60ml)
½ cup brown sugar (100g)
2 oz butter (57g)
2 tbsp. bourbon (30ml)
½ tsp sea salt (2.5g)
Heat your oven to 250°F (121°C.) Line a large baking tray with parchment and place the popped popcorn on the tray. Break up the cooked crispy bacon into small pieces and mix in with the popcorn. Set aside.
In a 1.5 qt saucepan, combine the maple or corn syrup, brown sugar and butter. Bring to a simmer over medium high heat, lower the heat and allow to simmer for 3 minutes. Stir occasionally with a heat proof silicone spatula. Remove the mixture from the heat and stir in the bourbon and salt.
Drizzle the hot syrup carefully over the popcorn-bacon mixture and stir to combine well. Place the tray in the preheated oven. Remove the tray from the oven every 10 minutes to toss and stir. Bake the mixture for 40 minutes total.
After 40 minutes, remove the tray from the oven and allow the caramel corn to cool completely. Store in an air-tight container.