Maple-Bacon Kettle Corn

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, cooked and grease reserved
  • 1
    tablespoon maple syrup
  • 12
    cup popcorn
  • 1 12
    cups cooking oil (use the reserved bacon grease and add extra oil to make 1/4 cup)
  • 3
    tablespoons granulated sugar
  • 1 12
    teaspoons fine salt
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DIRECTIONS

  • Fry bacon in a skillet until brown and crisp; transfer to paper towels to drain. Transfer grease to a measuring cup; if less than 1/4 cup, add plain oil to make 1/4 cup total.
  • When bacon is cool, chop into small pieces and toss with maple syrup. Set aside.
  • In a large saucepan, place bacon grease (with oil, if using) and popcorn kernels. Sprinkle with sugar and 1 tsp salt. Cover with a tight-fitting lid and place over medium heat until you hear a few kernels pop.
  • Once popping begins, hold pot and lid together tightly and shake pot every 1-2 minutes then return to heat (this will prevent the sugar from burning).
  • Once popping is done, carefully remove the lid, add remaining salt and stir with a large spoon. Add bacon-maple mixture and toss well before serving.
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