Ingredients
Scale
- 1 cup granulated sugar
- ½ cup 1 stick unsalted butter
- ¼ cup honey
- ¼ teaspoon baking soda
- 3 tablespoons bourbon
- zest of one lemon
- 2 teaspoons kosher salt
- 1½ teaspoons ground cinnamon
- 14 cups popped popcorn
Instructions
- Preheat the oven to 325 degrees F. Grease two baking sheets.
- Add the sugar, butter, and honey together in a very large, heavy pot. Stir until the butter is melted and the ingredients are well mixed together..
- Cook without stirring, until the mixture is a medium amber color. You can clean away any sugar crystals on the side of the pot with a wet pastry brush. Once it reaches the amber color, immediately remove from heat.
- Whisk in the baking soda, then immediately whisk in the bourbon, lemon zest, salt, and cinnamon. Stir well, but carefully as the mixture will bubble and sputter a lot. Sometimes I like to wear an oven mitt on my stirring hand for extra protection.
- Add in the popcorn, mixing well to evenly distribute the caramel onto the popcorn. I recommend using two heatproof spatulas to do the job.
- Spread the popcorn on both baking sheets in a single layer. Bake for 20 minutes, stirring every 10 minutes.
- Store in an airtight bag for up to five weeks.
- Category: Dessert, Snack