Maple Bacon Bourbon Caramel Corn is something I shouldn’t eat, but I do. In fact I eat too much of it which causes elation and despair simultaneously. I love the salty, sweet, crispiness but then once I eat it, well, then it is gone. Hence, the despair.
The good thing is that I can always make more!
Real Maple and Bourbon Flavor
Maple syrup should be your first choice when making Maple Bacon Bourbon Caramel Corn. Extra smoky sweetness and that distinct maple flavor are beautifully complimented by the salty bacon. The bourbon flavor is barely perceptible, but don’t miss out on adding it. So very extra!
When choosing the popcorn, I prefer to pop my own corn at home, as opposed to buying bagged popcorn. Freshly made popcorn has a bit more corn flavor and I always have it in the pantry. However, I have noticed that bagged popcorn from the supermarket is extra fluffy. I will give that a try with my next batch of caramel corn.
Flaked salt is another good choice for this recipe. The flaky crispiness of flaked salt adds the perfect texture to Maple Bacon Bourbon Caramel Corn. However, flaked salt can be difficult to find and few people keep it in their pantry. Finely ground sea salt works well with this recipe.
Mix every 10 minutes while baking
Even though your Maple Bacon Bourbon Caramel Corn needs to bake for 40 minutes, the popcorn needs to be stirred every 10 minutes as it bakes. The syrup will continue to melt and collect on the bottom of the pan. The intermittent stirring will help the popcorn pick up all of the syrup and cook evenly.
You can add a half cup of raw pecans or almonds to roast in the baking pan after you drizzle on the hot syrup.
This is a great snack for Sunday afternoon football or for long car rides when you need something to munch on. It never seems to last too long!Print
Maple Bacon Bourbon Caramel Corn
- Prep Time: 10 minutes
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6 servings 1x
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.
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