Bourbon Pecan Caramel Corn

The other day as the toddler and I were heading out for the morning, we got stuck in the mud room. I couldn’t get the door open that goes into the house, and I couldn’t get the door open that goes outside, either. That’s just how awesome I am.

popcornSo I put my superhero cape on (not really though, cause it would have gotten in the way), climbed out the window, and went around to the front. A door I can easily open. And all was well.

popcorn2So my point is, if I had been stuck in the mudroom all day, Bourbon Pecan Caramel Corn would have been really nice to have….

Bourbon Pecan Caramel Corn

adapted from Simply Recipes

6 tablespoons of oil

2/3 cup unpopped corn kernels

2 cups brown sugar

1 cup butter (2 sticks)

1/2 cup maple syrup

1 tablespoon molasses

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup bourbon

1 cup pecans

Heat oil in a large pot over medium high heat. Throw in just a couple kernels of corn and wait for them to pop. Take the pot off the heat and add in the rest of the kernels. Count to 30, then place back on the heat again. Shake pan occasionally while kernels are popping. Once the popping has slowed down, take off the heat and set aside to cool. Chop pecans and combine with popcorn in a large roasting pan.

Preheat oven to 225 degrees. Stirring occasionally, bring brown sugar, butter, maple syrup, molasses, and salt to a boil in a medium sized pot. Continue to cook and stir until a candy thermometer reads 250 degrees. Remove from the heat and stir in baking soda. Finally, stir in the bourbon.

Pour the caramel mixture over the popcorn in the roasting pan and use a wooden spoon to stir and evenly coat. Place in the oven for 20 minutes, then remove and stir again. Return the popcorn to the oven and cook for an additional 20 minutes. Immediately spread popcorn on parchment paper and let cool completely.