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Bacon, Bourbon + Black Pepper Caramel Popcorn

Ingredients

  • 7 quarts of plain popped popcorn or about 28 cups
  • 1 cup butter
  • 2 cups brown butter
  • 1/2 cup light corn syrup
  • 1 teaspoon black pepper
  • 1 lb bacon, cooked and chopped into bite size pieces
  • 1/2 cup bourbon
  • 3 drops doTERRA black pepper essential oil*
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions

  • Preheat your oven to 250 degrees F.
  • Put popcorn in large greased baking pan and set aside.
  • Measure out the baking soda, vanilla, bourbon and the black pepper essential oil and set aside to have ready to add quickly.
  • Melt the butter in a heavy medium sauce pan over medium heat. Once melted, add the brown sugar, corn syrup, salt and black pepper. Bring the mixture to a boil, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from heat and immediately add in the bourbon, essential oil, vanilla and baking soda. Stir a few times and then stir in the chopped bacon.
  • Immediately after, pour over the popcorn and toss to coat evenly. Bake for one hour, stirring every 15 minutes. Take out the oven and place on parchment paper, let cool and break into pieces if so desired. Dig in!

Notes

  • If you do not want to use the black pepper essential oil then just add an extra two teaspoons of black pepper to the beginning of the recipe.
  • I like to stir my popcorn with the caramel in a big greased bowl before I transfer it into a pan so I do not spill but if you have a deep enough pan then that will be fine too!
 
*You do not have to use doTERRA essential oils but if you do use essential oils make sure they are food-grade and safe for internal consumption.