5 quarts of popped popcorn – best to use an air popper, this is about ¾ cup of unpopped corn
2 cups unsalted roasted cashews
1 lb bacon – cut in about ¼ inch squares and browned, see picture below
2 cups brown sugar
½ cup maple syrup
1 teaspoon salt
½ teaspoon ground cayenne pepper
¼ teaspoon cream of tartar
1 teaspoon baking soda
¼ cup bourbon
Melt butter over medium heat.
Mix in brown sugar, syrup, salt, cayenne, cream of tartar and stir until boiling begins.
Lower heat a wee bit, keep stirring until it reaches 250.
Stir in bacon.
Butter a large mixing bowl.
Add popcorn and cashews to bowl.
Fold caramel into mixture.
Spread onto buttered cookie sheets.
Place in preheated oven for 30 to 60 minutes, mixing every 10 to 15 minutes, until dry.
When done, cool and enjoy!
Refrigerate any leftovers. (ha!)