Preheat your oven to 250º.
Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges.
Lower the heat slightly and let boil until the caramel is 250º, using a candy thermometer.
Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
Divide the popcorn into two very lightly greased jelly roll pans and coat with the caramel.
Mix well and then put the popcorn into the preheated oven for about 50-60 minutes, mixing every 10-15 minutes so the kernels are coated in bourbon bacon coating.
Once coated, allow popcorn to cool. I served mine in wax paper cones! If you don't eat the popcorn right away, store in the refrigerator.
