Bacon Caramel Sauce Sundae

Bacon Caramel Sauce

1. In a frying pan over a medium heat add 1 x 125g pack of Thin Sliced Strealy Bacon and slowly begin to render the fat from the bacon and crisp up being careful not to burn the bacon.
2. When the bacon is crispy remove the bacon from the pan (don’t drain it, it adds flavour) and chop finely and set aside.
3. Add the brown sugar and butter to the pan, loosening any crispy bits from the pan with a wooden spoon.
4. Add the cream and stir until the caramel sauce comes together.
5. Add the chopped bacon, bourbon and pinch of salt back into the sauce and simmer for two minutes to thicken.
6. Remove from the heat and set aside.

Popcorn

1. Cook popcorn according to directions and set aside in a large bowl.
2. Add chopped bacon and pecans to the popcorn.
3. Add the brown sugar and butter to a saucepan and melt over a medium heat, cook for 5 minutes stirring regularly then add the baking soda to the caramel and stir while it foams slightly.
4. Pour the foaming caramel over the popcorn mix and toss vigorously to coat the popcorn. Spread the popcorn over a lined tray to cool.
5. To assemble the sundae layer caramel sauce, popcorn and ice cream topping with a final generous coating of sauce. Garnish with a strip of grilled bacon to amplify the bacon goodness.