BBCP!

In my mind, and probably many others, the Holidays are equated with baking and eating. Where I grew up, it was the norm to bake holiday treats and pass them out to friends, neighbors, postal workers, teachers etc. So, each year my mom made the most delicious and buttery caramels to hand out and always kept a few for her us (not surprisingly, they were quickly devoured). This year I mentioned that I wanted to try to make the caramels so my mom passed on her recipe but warned me that they are incredibly tempremental. So, after the Great Thanksging Pie Fail of 2010 I decided to take baby steps and instead focused on an easier caramel recipe that would give me some experience and still yield an equally delicious product! Thus, Bourbon, Bacon, Caramel Corn evolved! Directions are as follows: Read recipe, drool, make recipe, continue drooling, eat finished product and either go into a food coma or the gym! Hope you guys enjoy it!

2/3 C popcorn kernels

1 lb Butter (2 sticks)
1/2 C. Light Corn Syrup

2 C. Brown Sugar

1 tsp. kosher salt

1/2 tsp. baking soda

1/2 C. nuts

1-1.5 lb. bacon

1/2 tbs. vanilla

1/2 C. Bourbon

Fry Bacon on stove, reserving 2 tbs. of bacon oil. Once bacon is fried, pat off grease and break into small pieces. Pop popcorn kernels in an air popper using the bacon fat as oil in replace of Veg. oil.

Cover two baking sheets with well greased parchment paper. Divide and spread popcorn onto the baking sheets. Toss nuts (I used slivered almonds) over the popcorn.

Preheat oven to 200 degrees.

Combine brown sugar, butter, vanilla and corn syrup in deep pan over medium heat. The caramel sauce will begin to bubble and froth after a few minutes. Add bourbon slowly and stir mixture every so often until the caramel reaches 300 degrees on a candy thermometer (300 degrees = a caramel that has a hard crack when cooled).

Once the caramel reaches 300 degrees add the bacon pieces and the baking soda and stir quickly before the sauce hardens. Immediately spread over the popcorn and coat well with a greased spatula or wooden spoon. Add kosher salt to the top of the popcorn.

Put pans into oven for an hour. Every 15 minutes, shuffle the popcorn around the pan to help evenly coat the mixture.

Remove pans after hour and let cool. Break into pieces and let cool. Eat immediately and then hit the gym-this is NOT low calorie!