Combine sugars and corn syrup with 1/3 cup water in a saucepan
and bring to a boil, stirring occasionally until sugars dissolve. Once mixture has reached 240degrees F, remove from the heat and stir in butter.
Return to heat and continue cooking until mixture reaches 300degreesF. Remove from heat and careful stir in extract
, baking soda
and salt. (The mixture will bubble aggressively, so stir with caution).
, bacon and 1 teaspoon kosher salt in a large bowl and gently fold in caramel mixture until well coated. Line a baking sheet with parchment paper.
Using greased heatproof gloves, take a handful of caramel
corn and roll it into a ball. Place on the prepared baking sheet. Repeat to form 12 balls. Let sit at room temperature about 15 minutes before serving. Wrap individual popcorn balls in plastic wrap
or store in an air tight container.