Serves 4
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) light corn syrup
2 tbsp (30 ml) dark maple syrup
2 tbsp (30 ml) dark rum
1 cup (250 ml) granulated sugar
vegetable oil, for greasing
½ tsp (2 ml) finely ground, fresh coffee beans
⅓ cup (75 ml) cooked and crumbled bacon
½ tsp (2 ml) baking soda
10 cups (2.5 L) freshly popped popcorn


  1. In small saucepan, melt butter over low heat. Stir in corn syrup, maple syrup, rum and sugar. Increase heat to medium-high. Cook, stirring occasionally, until temperature reaches 300 F (150 C) on a candy thermometer.
  2. Meanwhile, lightly grease a large baking sheet with vegetable oil. Also grease 2 rubber spatulas before setting aside.
  3. When butter mixture reaches desired temperature, immediately remove from heat and stir in ground coffee until well combined. Stir in cooked bacon and baking soda until thoroughly incorporated.
  4. Drizzle mixture over popcorn and toss with spatulas until caramel cools slightly and coats popcorn. Let popcorn cool completely before breaking apart any large clumps and placing in a large bowl for serving. Popcorn is best enjoyed the day it is made.
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