So wicked it should be illegal, this sinful dish should be saved for the evening after you’ve shoveled snow all day and can feel virtuous eating such an indulgence. Or invite a crowd to share at movie night chez vous.–Deborah Krasner
LC Easy Arithmetic Note
Our math skills are pretty much on par with that of an average second-grader–maybe not even considering that we’re still doing the old sort of math and not this new math. Anyways, when we want more of this recipe–which is always–we simply make a second (or third) batch instead of doubling or tripling the recipe. Easy arithmetic. And no risk of having popcorn spill out of the pot and onto the floor. On a tangent, we’re thinking a little dark chocolate would be the perfect addition to this equation—that’s the sort of math we understand. Boy, do we ever.
Popcorn with Bacon Fat, Bacon, and Maple Syrup Recipe
- Quick Glance
- 15 M
- 50 M
- Makes 12 cups
- 4 slices bacon
- 2 tablespoons unsalted butter, plus more as needed
- 1/2 cup popping corn, preferably organic
- 1/4 cup maple syrup
- Coarse salt, preferably smoked salt flakes, as needed
- 1. Heat a cast-iron or other heavy skillet over low heat and cook the bacon slowly until cooked through but not ridiculously crisp This should take about 15 minutes per side if the heat is low enough. Transfer the cooked bacon to a folded paper towel to drain, leaving the bacon drippings in the skillet. When the bacon is cool enough to handle, crumble it into a bowl.
- 2. Carefully pour the bacon drippings into a 3-quart pot with a tight-fitting lid. You’ll need at least 1 tablespoon bacon drippings; if you don’t have enough, melt a bit of butter to make up the difference. Heat the pot over medium-high heat and pour in the corn, clapping on the cover. Shake the pan and listen for the sound of the corn popping. Once it begins to pop furiously, lower the heat to medium and leave the pan alone until it’s quiet and the popped corn begins to push at the lid off the pot. Turn off the burner but let the pot remain where it is so the residual heat can pop the remaining kernels.
- 3. In the meantime, melt the butter. Measure the maple syrup. Grab your bowl of crumbled bacon. And find a ginormous bowl.
- 4. Pour the popped corn into the bowl. Immediately drizzle it with the maple syrup and melted butter, sprinkle it with the crumbled bacon, and quickly toss to combine. Taste for salt and correct the seasonings, tossing again. Serve at once with napkins aplenty.
Hungry for more? Chow down on these:
- Snickerdoodle Popcorn with White Chocolate Drizzle from Picky Palate
- Peppermint Candied Popcorn from Eat the Love
- Caramel Popcorn from Leite's Culinaria
- Wasabi and Ginger Popcorn from Leite's Culinaria
Testers ChoiceTesters Choice
Jan 30, 2012
This recipe was a lot of fun. I was worried about burning the popcorn in the bacon fat, but it turns out my fear was unfounded. The popcorn popped up well without burning. The taste of the finished product is quite a treat. It has a slightly sweet maple flavor, but there is also enough salty flavor from the bacon fat and crumbled bacon to satisfy. This would be a great addition to any brunch or just on its own. It could easily become a habit.
Jan 30, 2012
Made this for my daughter, parents, and half-Spanish family, and everyone loved it. What can I say? Salty, sweet, sticky, yummy. Now somehow I have to figure out how to send REAL popping corn to Portugal and Spain!
Jan 30, 2012
What a delicious snack! I love popcorn and make it frequently in my Whirly-Pop, which I also used for this recipe. Since the maple syrup and bacon are added after the popcorn has finished popping, there is no chance of the sugar burning, which has happened to me when making similar recipes. Really tasty and easy!
Popcorn with Bacon Fat, Bacon, and Maple Syrup Recipe © 2010 Deborah Krasner . Photo © 2010 Marcus Nilsson. All rights reserved.