Below is my riff on Deborah Krasner’s Maple Bacon Popcorn recipe from her book Good Meat. In typical K fashion, I had to elevate this recipe to the next level and incorporated rosemary and flaked Maldon Sea Salt into the mix. The result…absolute porky bliss.
BEWARE: Enjoy and eat with friends…if eaten alone, the entire batch will undoubtedly be consumed in one sitting. Believe me, I know.
Rosemary & Maple Bacon Popcorn
4 strips of organic pastured bacon (vegans use fake bacon!)
2 tablespoons olive oil
1/2 cup organic popping corn kernels
1/4 cup maple syrup
1 tablespoon roughly chopped rosemary (fresh or dried)
course Maldon Sea Salt
freshly crushed black pepper
Optional: splash of whiskey
Heat a cast-iron skillet over medium-low heat and cook the bacon slowly for approximately 15 minutes or until crunchy.
Transfer the bacon to a paper towel lined plate and drain the bacon.
Take the bacon fat that remains in the skillet and pour about 2 tablespoons into a pan that you will use to pop the popcorn.
Heat the pan over high heat and and the popcorn and place on a cover. Shake the pan every 15 seconds and cook until most of the kernels have popped.
When most of the corn has popped remove from the stove and pour the popped corn into a bowl.
Meanwhile, melt the olive oil in a pan over medium heat and add the rosemary. Heat for 15 seconds, add the maple syrup and heat an additional 15 seconds until the maple syrup becomes thin.
OPTIONAL: splash in some whiskey or bourbon at this point as well if you’d like. Just make sure the maple & alcohoal has combined properly.
When the syrup/oil mixture is done remove from heat, and pour over the popped corn. Immediately after, crumple the bacon and toss into the popped corn, along with some of the flaked sea salt and crushed black pepper. Mix rapidly and stir well to combine.
Taste for salt and add more if needed. Then sit, eat, enjoy and make sure your guests have arrived. Otherwise, you are in for trouble…