A delightful twist on caramel popcorn, combining the smoky flavor of bacon with the rich sweetness of maple and whiskey.
Preheat your oven to 250°F.
Preheating ensures even cooking and caramel coating.
Cook the bacon in a large saucepan until crispy, then remove and crumble.
Save the bacon fat for added flavor in the caramel.
In the same saucepan, melt the butter over medium heat, then stir in the brown sugar, maple syrup, corn syrup, and sea salt. Bring to a boil and cook until the mixture reaches 250°F.
Use a candy thermometer for precise temperature control.
Remove the caramel from heat and quickly stir in the baking soda and whiskey until smooth.
The baking soda creates a lighter texture in the caramel.
Combine the popped popcorn and crumbled bacon in a large bowl, then pour the caramel over and mix well to coat evenly.
Work quickly to ensure even coating before the caramel sets.
Spread the coated popcorn onto greased roasting pans and bake for 45 minutes, stirring every 15 minutes.
Stirring prevents clumping and ensures even coating.
Let the popcorn cool on parchment paper, then break into pieces and serve.
Store in an airtight container to maintain freshness.
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