This amazing popcorn is popped in bacon fat with bacon fat, bacon and maple syrup is a bacon-lover’s version of America’s favorite nighttime, couch-sitting, sitcom-accompanying snack.
Wicked. Sinful. Indulgent. Those are just a few of the words being bandied about by folks who’ve succumbed to this ridiculously crack-like concoction made, quite simply, from popcorn, maple syrup, bacon, and butter. And when we want more of this recipe–which is pretty much always–we simply make a second or third batch. That’s how easy it is to toss together. 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. First published Jan 30, 2012.–Renee Schettler Rossi
Popcorn with Bacon Fat, Bacon, and Maple Syrup
- Quick Glance
- 15 M
- 50 M
- Makes 12 cups
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Recipe Testers Reviews
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.
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!
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!