Maple syrup and Kentucky bourbon come together to create an awesome flavor-packed sweet caramel corn. It's like Cracker Jack on steroids, minus the prize (and molasses flavor). Simple snacking done right. Enjoy, y'all.
Preheat oven to 250°F. Coat a large roasting pan with tablespoon of butter. Add popcorn and peanuts, and set aside. Place sugar, butter, corn syrup, maple syrup, bourbon, and salt in a medium saucepan, and bring to a boil over medium heat, stirring occasionally. Once the mixture reaches a rolling boil, let boil without stirring for 3 minutes. Remove from heat, add baking soda, and whisk until caramel is light in color, foamy, and has doubled in volume. Immediately pour over popcorn and peanuts, and mix with a spatula until popcorn is well coated. Bake, stirring every 15 minutes with a spatula, for 45 minutes to 1 hour, or until popcorn is crunchy. Allow to cool.