– Bacon – Popcorn – Baking Soda – Cayenne Pepper – Sugar – English Ale – Butter – Salt
Lay bacon on ungreased rimmed sheet pan and bake or until very crisp. Once done, remove the bacon slices with tongs and spread them on a paper towel lined tray or plate. Crumble the bacon once it has cooled.
Let the remaining bacon fat cool on the rimmed sheet pan. In a large pot with a lid, or in a popcorn popper, heat the bacon fat over medium high heat. Add the popcorn kernels to the pot, cover with the lid and cook until all kernels have popped, shaking constantly to prevent burning.
Transfer the popcorn to the prepared bowl, add the crumbled bacon and mix. In a small bowl, combine the baking soda and cayenne. Set aside.
In a large heavy bottomed pot, combine the sugar, ale, water, butter and salt. Attach a candy thermometer to the edge of the pot. Cook on high heat until the mixture boils. Let it boil until the mixture reaches 305° and the caramel is a golden color.