Preheat your oven to 400º on convection. Line your pan with foil, then place a backing rack on top. Place the bacon on the rack. Bake for 20 minutes or until crispy. Removethe bacon from rack and place on paper towels to remove excess oil and cool.
Decrease the oven temperature to 250º.
Chop the bacon into very small pieces. Place in bowl and set aside.
In a medium saucepan, melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup, vanilla, and salt. Stir continuously until the mixture starts boiling at the edges.
Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda, stirring briskly. The color will lighten but then go back to the normal caramel color.
Slowly add the bourbon. If you add too quickly, because of the heat, it will boil over. SO don't be shocked by th reaction. It is normal.
Once fully incorporated, stir in the bacon.
Take two large cookie sheets and line with silpat (you can use nonstick and lightly grease, but I highly recommend the silpat because the bacon already has enough grease and silpat is so easy to clean - just rinses right off). Divide the popcorn between the sheets and pour the caramel mixture on top. Mix well (I used my hands once I gave up on tongs) and then put the popcorn into the for 45 minutes, mixing every 15 minutes (this time I used the tongss) so popcorn is coated in the caramel mixture.
Once done, removefrom oven and let cool.Break into pieces and enjoy!

(This does need to be refrigeratd because there is bacon.)

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