Bacon Bourbon Caramel

Call me crazy…. but chocolate, caramel, bourbon & bacon are a match made in heaven. Serve with vanilla ice-cream.

Chocolate Brownie’s
4 oz dark chocolate
4 oz unsalted butter
2 eggs
10 oz sugar
6 oz all purpose flour, sifted
1 tsp baking powder
½ tsp salt
2 tbs extra virgin olive oil

Preheat the oven to 350* Line a square brownie or round cake pan with parchment paper. I prefer the round cake pan and serve in wedges.
Melt the chocolate and butter together on top of a pan of simmering water. Whisk together the eggs and sugar in a mixer or with an electric whisk until light and fluffy. Fold the egg mix into the melted chocolate and butter, then add the flour, baking powder, salt and oil.
Pour the mix into the prepared pan and bake for 35-40 minutes, until the brownie is setting around the outside and still gooey in the centre. A skewer inserted into the centre of the brownie should come out with a little of the mix on it. Remove the pan from the oven and leave to rest for 20 minutes before cutting and serving.

Bourbon Bacon Caramel
2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup heavy cream
1/2 cup bourbon
1/4 cup candied bacon chopped fine
In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 or 2 minutes, add the bacon and let the caramel sauce cool slightly and serve warm or at room temperature.

Serves 8

Candied Bacon Recipe

Candied Bacon


Bourbon Caramel Corn With Bacon

  • 1 cup popcorn kernels
  • 3 tablespoons vegetable oil (I use coconut oil great flavor)
  • 12 ounces bacon, chopped (I prefer a thicker cut smoked bacon for extra flavor)
  • 1 cup nuts optional (pecans, cashews, peanuts)
2 teaspoon coarse sea salt
  • 1 cup butter
  • 2 cups brown sugar
  • ¾ cup light Karo syrup
  • ¼ cup Bourbon/Whiskey (I prefer Makers Mark and probably did a splash more)
  • 2 teaspoon vanilla
  • Nonstick vegetable oil spray

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl.

Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and nuts to bowl with popcorn. Sprinkle with coarse salt; toss to coat.

Melt butter in sauce pan add brown sugar, Karo syrup and whiskey. Simmer for about 7 minutes. Taste and adjust whiskey flavor to your liking. Take off heat and add vanilla.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 30 minutes. Cool for about 45 minutes to an hour, tossing occasionally to break up large clumps.