Maple Bacon Bourbon Popcorn
Recipe GLPR1aed7f15d97993
A sophisticated sweet and savory snack combining buttery popcorn with crispy bacon, bourbon-spiked maple syrup, and flaky sea salt. The kernels are slow-baked until the glaze hardens into a delightful candy-like coating. Perfect for parties or as an elevated treat.
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Ingredients
1 tablespoon neutral oil (grapeseed, canola, peanut, or vegetable oil)
1/3 cup popcorn kernels
1/2 cup crispy bacon, chopped (about 5–6 strips)
1/4 cup unsalted butter
1/2 cup pure maple syrup
2 tablespoons bourbon whiskey
1 teaspoon flaky sea salt (Maldon or similar)
Non-stick cooking spray or parchment paper, for baking sheet
Directions
Heat the neutral oil in a large heavy-bottomed pot or saucepan over medium heat. (Avoid olive oil, which will smoke and burn.)
Add 3 to 4 popcorn kernels to the hot oil, cover the pot, and wait. When you hear a kernel pop, the oil has reached the right temperature.
Add all the remaining popcorn kernels and stir to coat with oil. Cover the pot immediately.
Gently shake the pot every 10–15 seconds to distribute kernels evenly and prevent burning. Continue until the popping slows dramatically, about 3–5 minutes total. Remove from heat.
Carefully transfer the popped corn to a large bowl, leaving any unpopped kernels behind.
Preheat your oven to 250°F. Line a 10×15 inch baking sheet with parchment paper or coat lightly with non-stick spray.
Spread the popcorn in a single, even layer on the prepared baking sheet. Scatter the chopped crispy bacon evenly over the top.
In a heavy-bottomed saucepan, combine the maple syrup and butter over medium-low heat. Stir occasionally until the butter is fully melted and the mixture just begins to simmer, about 2–3 minutes.
Remove the pan from heat. Stir in the bourbon whiskey and flaky sea salt until well combined.
Drizzle the warm maple-bourbon mixture evenly over the popcorn and bacon. Using a large spoon or spatula, toss everything together gently but thoroughly to coat all pieces.
Transfer the coated popcorn back to the baking sheet in an even layer. Place in the 250°F oven for 35–40 minutes, stirring every 8–10 minutes to ensure even baking and prevent burning. The mixture is ready when very fragrant and the syrup begins to harden slightly.
Remove from the oven and toss immediately to help the coating set and separate any stuck pieces.
Spread the popcorn on a fresh sheet of parchment paper to cool. Once cool enough to handle, break apart any large clumps. Store in an airtight container for up to 3 days.
