Sunday, September 26, 2010

Maple Bacon Kettle Corn

 Yes, you read the title right.
Yes, I really did make this.

That, for the record, is maple syrup being poured over the bacon, not grease.

How was it, you ask?

It was yummy, yummy in my tummy.

It's probably not something I'm going to start making and eating everyday... not unless I want to die before 30. 
But I plan to make it my 'special occasion' popcorn. 

Special occasions such as when my vegetarian sister visits and wants to share a bowl of popcorn.
Happy Birthday, sister.

Maple Bacon Kettle Corn
Makes about 3 cups

4 slices bacon, cooked, fat reserved
1 tbsp maple syrup
½ cup popcorn kernels
¼ cup cooking fat (use reserved bacon fat and olive oil or vegetable oil to equal ¼ cup)
3 tbsps sugar
1 ½ to 2 tsp salt (depending on your taste

1.Cook bacon until brown and crisp. Set aside to cool. Once cool, chop into small bit and toss with maple syrup
2. Measure out the bacon grease. Add vegetable or olive oil to make ¼ cup cooking oil.
3. In a large pan over medium high heat, heat the oil mixture. Add the corn kernels. Sprinkle over the sugar and 1 tsp of salt. Cover the pan with a tight fitting lid and wait for the popping to begin.
4. Once the popping begins, hold together the pan and lid and shake the pot. Shake often through the popping process. This will help ensure the sugar doesn't burn the pan and popcorn.
5. Once finished popping, remove the lid and add the remaining salt. Use a large spoon to stir the popcorn. You don't want the hot sugar to burn you. Pour in the bacon and maple mixture. Toss together and serve.


  1. This recipe is so darn delicious! Thanks for sharing!

    John McConnell
    The Kettle Corn Guy


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