1 tablespoon maple syrup
1/2 cup corn kernels
1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)
3 tablespoons sugar
1 1/2 to 2 teaspoons salt (depending on your taste)
Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup. Carefully measure out the hot bacon grease.
If you don’t have 1/4 cup of fat, add some vegetable or canola oil to
make 1/4 cup of oil for cooking the popcorn. In a large pan over medium high heat, heat
the bacon fat and oil mixture. Add the corn kernels. Sprinkle over the
sugar and 1 teaspoon of salt. Cover the pan with a tight fitting lid
and wait for the popping to begin. Once the popping begins, use two good pot
holders the hold together the pan and the lid and shake the pot. Feel
free to take the pot off the flame to give it a good shake. Just be
careful and then return the pot to the flame. Shake often throughout
the popping process. This will help ensure that the sugar doesn’t burn
the pan and the popcorn. Once finished popping remove the lid and
salt with 1/2 to 1 teaspoon more salt. Use a large spoon to stir the
popcorn. You don’t want the hope sugar to burn you. Pour in the bacon
and maple mixture. Toss together and serve.
bacon recipe courtesy of: Joy Wilson, Joy the Baker, September 8, 2010
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