I find myself craving caramel popcorn around the same time every year; mid-September usually a week before fall officially starts. I’m not sure why, possibly because growing up we would make popcorn balls for fall festivals or that we always had caramel popcorn in a tin sitting in the living room for football games. Whatever the reason, I’m glad I do because this version is one of my favorite caramel popcorns for cooler fall nights. The caramel is easy to make and using baking soda helps keep the caramel from becoming rock hard. The saltiness from the bacon and almonds are a nice counter to all the sugar and the hints of bourbon is enough to warm you up. The best part is this popcorn pairs well with a bourbon cocktail. 

Bourbon Caramel Popcorn 

Ingredients
6 cups popcorn, popped
6 strips of bacon, cooked and chopped
½ cup almonds, toasted
½ cup unsalted butter
3 tablespoons light corn syrup
½ cup real maple syrup
⅓ cup light brown sugar
Pinch of salt
1 teaspoon vanilla extract
4 tablespoons bourbon
½ teaspoon baking soda

Directions 

1. Preheat the oven to 250 degrees and line a baking sheet with a silicon mat or parchment paper sprayed with cooking oil.
2. Using a large bowl toss together popcorn, bacon, and almonds; set aside. 
3. Using a small saucepan over medium-high heat, add butter, corn syrup, maple syrup, brown sugar, and salt. Bring to a boil and reduce heat to medium and cook until the mixture reads 250 degrees on a candy thermometer. Remove pan from heat and whisk in the vanilla and bourbon (be careful, the mixture will splatter). Add baking soda and whisk vigorously to fully incorporate. The mixture will turn a light caramel color and start to foam. 
4. With a rubber spatula carefully mix the popcorn while slowly pouring the hot caramel mixture over the popcorn making sure to cover all the popcorn completely. 
5. Dump the caramel popcorn evenly onto the baking sheet. Bake for 25 minutes, tossing popcorn occasionally for caramel to evenly set. Remove and let cool completely.
6. Break popcorn into pieces and serve immediately. Popcorn can be stored in an airtight container at room temperature for 4 days. 

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