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Categories:Viewed: 32 - Published at: a year ago
Ingredients
- 10 cups popcorn
- 1/2 cup toasted pecans, coarsely chopped
- 1 cup light brown sugar
- 1 stick (8 tablespoons) unsalted butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon salt
- 3 tablespoons bourbon
- 1/4 teaspoon baking soda
Method
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
- Place the popcorn and pecans in a large mixing bowl.
- Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat.
- Bring to a boil and continue to boil for 4 minutes.
- Remove the mixture from the heat and stir in the bourbon and baking soda.
- Pour over the popcorn and stir well to coat completely.
- Divide the popcorn in an even layer between the 2 baking sheets.
- Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total.
- Cool completely on the baking sheets before breaking up and serving.
