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- Yield: About 24 cups of caramel corn
- 8 ounces bacon, cooked until crisp and chopped, bacon drippings reserved
- 1 cup roasted and salted cashews
- 3 tablespoons bacon drippings (if not enough, use vegetable oil to augment)
- ¾ cup popcorn kernels
- 3 cups granulated sugar
- 3 tablespoons unsalted butter
- ¼ cup bourbon
- 1½ teaspoons kosher salt
- 1 tablespoon vanilla extract
- 1½ teaspoons baking soda
View Full Recipe at Brown Eyed Baker
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