I invented this for a tasting at Wheatsfield. I used Roxy Taco, but you could try Das Bigfoot, Alliyum, Smoke Licker, Grilla Gorilla or GGX, Cha-cha Lima, or Coco Corazon. The orange juice brings out the zing in the spice, but you can do without it. You can also cook it in a smoker for an hour instead of the oven if you're cray-cray like me.
20 cups unsalted corn
1 lb bacon, fried to just about crispy, drained and chopped
(I cooked mine between paper towels in the microwave for 6 minutes)
1 cup butter
2 cups brown sugar
1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
1/4 cup orange juice
1 tbsp Saltlickers seasoning: Roxy Taco, Das Bigfoot, Alliyum, Grilla Gorilla or GGX, Cha-cha Lima, or Coco Corazon
1⁄2 tsp baking soda
Preheat your oven or smoker to 250º. Melt butter over medium heat. Mix in brown sugar, corn syrup, orange juice and salt. Stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda. Stir in the bacon.
Put the popcorn into a giant bowl and pour the caramel over it. Mix well. It's hard. You may feel like your arm is going to fall off. Divide the popcorn between two slightly oiled cookie sheets and cook for 45 minutes to an hour, mixing every 15 minutes. Remove from the oven and let it cool. Break the slabs into an air-tight container and refrigerate.