Deliciously snackable caramel corn.
Preheat oven to 250 degrees.
Line two large rimmed baking sheets with foil and spray with cooking spray.
Place popcorn in a large mixing bowl and set aside
Mix Bourbon Smoked Sugar, corn syrup, butter and Bourbon Smoked Sea Salt in a large saucepan.
Bring to a simmer over medium heat, whisking to combine.
Lower heat and simmer for 5 minutes without stirring.
Remove from heat and stir in baking soda and vanilla.
Carefully pour over popcorn, stirring to coat evenly.
Sprinkle Bourbon Smoked Togarashi over popcorn.
Bake for 45 minutes, stirring occasionally
Remove from oven and allow to cool completely.
Popcorn keeps for 4-5 days in an airtight container.