BACON, BOURBON, BROWN SUGAR SNACK MIX 

9C                       RICE CHEX MIX
2C                       BABY PRETZELS
24OZ                  BACON, THICK CUT, DICED AND COOKED TO CRISP, DRAINED ON PAPER TOWEL
1 C                      BROWN SUGAR, PACKED
1 C                      BUTTER
½ C                     CORN SYRUP
3 T                      BOURBON
¾ t                      CHIPOTLE POWDER
 
HEAT OVEN TO 300. LINE 2 BAKING SHEETS WITH ALUMINUM FOIL AND SPRAY WITH NON-STICK COOKING SPRAY.
 
MIX CHEX MIX, PRETZELS & BACON IN A LARGE BOWL.
 
HEAT BROWN SUGAR, BUTTER AND CORN SYRUP OVER MEDIUM HEAT, STIRRING OCCASSIONALLY UNTIL BUBBLING AROUND THE EDGES. COOK 5 MINUTES, STIRRING OCCASSIONALLY. REMOVE FROM HEAT AND ADD BOURBON AND CHIPOTLE POWDER. POUR OVER SNACK MIX, TOSS TO COAT. DIVIDE AMONG TWO BAKING SHEETS. SPREAD OUT. SPRINKLE LIGHTLY WITH KOSHER SALT. BAKE 15 MINUTES, STIRRING EVER 5 MINUTES. COOL AND GENTLY BREAK APART ANY LARGE PIECES.