Bacon has magical powers. This is no secret. It was the power of bacon that compelled me back to being omnivorous after a dozen years as a vegetarian. As the saying, and the t-shirt goes, "Bacon makes everything better".
I guess it's no surprise, then, that when brainstorming ideas for an appetizer/desert to bring with me to Paul and Lori's recent Soup Night, I turned to bacon. Actually, in this case, the bacon was a happy accident. I'd decided that I wanted to make some sort of gourmet flavored popcorn to share with my foodie friends on the inspiration of Roots Restaurant. So I set to googling "gourmet popcorn recipes"... Eventually, I came upon this.
And so the Nueske's bacon came out of the freezer (because no Milwaukee kitchen is complete without a stash on-hand), the bourbon supply was re-upped, and Bourbon Bacon Popcorn was made.
And then eaten.
All of it.
The Power of Bacon compelled me.
Bacon Bourbon Caramel Corn (adapted from sarahsprague.com)
5 quarts fresh plain popcorn
1 cup chopped pecans
3/4 lb bacon (applewood-smoked is awesome) - fried crispy and chopped into bits
1 cup butter (for extra bacon-y goodness, replace up to half the butter with an equal amount of bacon drippings)
2 cups brown sugar
1/2 cup light corn syrup
2 teas. sea salt
1/2 teas. baking soda
6 oz. bourbon