Do you ever have that moment where you come across a recipe somewhere, and know that you will make it that same day, simply because you have to make it as soon as humanly possible? Regardless of whether you have the ingredients on hand, or of the fact that your refrigerator is currently bursting with delicious leftovers from the last week?
Stumbling upon this recipe on joythebaker.com produced one of those moments for me.
I mean, bacon? maple? popcorn?!?! How could I not make this recipe is the real question here.
So I did, and it was worth it. I am already trying to find an excuse to make it again.
Next time you are having a movie night, or decide to exercise your right as an adult to have popcorn and wine for supper, make this!
This recipe makes a large bowl of kettle corn, so you might want to half it if you are just making it for one or two people.
Maple Bacon Kettle Corn
- 8 slices of bacon
- 2 tbsp maple syrup
- 1/2 cup corn kernels
- 1/4 cup oil (use the grease from the bacon, and top up with vegetable oil to make 1/4 cup)
- 3 tbsp sugar
- 1 to 2 tsp salt (depends on how much salt you like in your kettle corn)
- Cook the bacon in a frying pan until crispy
- Remove bacon and place on a paper towel to remove excess grease
- (Carefully!) pour the bacon grease into a measuring cup, and add vegetable oil until you have 1/4 cup of oil
- In a large pot, pour in the oil/grease and sprinkle in the corn kernels
- Top with sugar and salt, then cover with a lid
- Turn on the burner to medium-high, and start shaking the pot when you hear the first kernel pop. Keep shaking often to ensure that none of the popcorn or sugar burns
- While the grease/oil is heating up, cut up the bacon into small pieces and mix with the maple syrup
- When popcorn is done, quickly (and carefully! hot sugar produces painful burns!) pour the popcorn into a large bowl
- Give it a quick stir, then pour in the maple syrup/bacon mixture and stir until well mixed
- Feel free to add more salt if you wish at this point