Instructions:
- Pop your corn however you prefer to get about 10 cups of popped corn. I have one of those Whirly Pop things that has a hand crank to help toss the kernels around inside so the heat is more evenly distributed, so I added the coconut oil and popcorn kernels to that and popped my corn. Dump popped corn into a large, heat- resistant bowl, add the pecans, and set aside.
- Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.
- In a 3-quart heavy-bottomed sauce pan, melt Kerrygold Unsalted Butter over medium to medium-high heat.
- Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.
- Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.
- Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.
- Stir until smooth, then quickly pour over the popcorn and pecans.
- Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.
- Bake for about 30-45 minutes, or until it has reached desired dryness. Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.
- Store in air-tight containers for up to 3 days.
Notes: I referred to food52 and allrecipes for advice on the method for this recipe.