Thursday, April 22, 2010

Why didn't I think of this?



Thanks to confectioner Ginna Haravon, of Salted Caramel, you can now order Bacon Bourbon Caramel Corn by the bag. But perfection wasn’t easy to come by. “It was originally just bacon caramel corn,” says Haravon, “but I kept adding more and more bourbon, which gave the recipe depth and smokiness and kept the whole thing from being too sticky sweet."

2 comments:

  1. I think there is a vast conspiracy afoot to replace the world's food supply with bacon derivatives. Not that I'm complaining, but things like this seem to be very common these days.

    ReplyDelete
  2. It's overrated...

    ReplyDelete