Maple Bacon Popcorn

How to Make Maple Bacon Popcorn

1. 1

   Step 1: Pop the popcorn

   Place a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add the oil and three test kernels; when a test kernel pops, add the remaining kernels in an even layer, cover, and gently shake the pot occasionally as kernels pop. Remove from heat as popping slows to 1–2 seconds between pops and transfer the popped corn to a very large bowl.

   For this step

   • 1/2 cupunpopped popcorn kernels
   • 1 tbspneutral oil (vegetable or canola)
   
2. 2

   Step 2: Cook and crumble the bacon

   While the corn pops, cook the bacon in a skillet over medium heat until crisp, turning as needed for even browning. Transfer bacon to paper towels to drain, then crumble into bite-size pieces; reserve 1 tablespoon of the drippings from the pan to add extra bacon flavor to the glaze.

   For this step

   • 6 slicesbacon
   
3. 3

   Step 3: Make the maple-butter glaze

   In a small saucepan over medium-low heat, melt the butter together with the reserved bacon drippings. Stir in the maple syrup, brown sugar and smoked paprika and simmer gently, stirring, until the sugar dissolves and the mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat — the glaze will thicken a bit as it cools.

   For this step

   • 3 tbspunsalted butter
   • 3 tbsppure maple syrup
   • 2 tbsplight brown sugar, packed
   • 1/4 tspsmoked paprika (or a pinch of cayenne)
   
4. 4

   Step 4: Toss, season, and cool

   Working quickly, drizzle the warm glaze evenly over the popped corn while tossing (use a spatula or shake the bowl) so the coating is distributed in a thin layer; add the crumbled bacon and continue to toss until combined. Sprinkle with flaky sea salt to taste, then spread the popcorn in a single layer on parchment to cool and crisp for 10–15 minutes. Serve once cool; this recipe makes enough for about six 2-cup servings.

   For this step

   • 1/2 tspflaky sea salt
   

1. Place a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add the oil and three test kernels; when a test kernel pops, add the remaining kernels in an even layer, cover, and gently shake the pot occasionally as kernels pop. Remove from heat as popping slows to 1–2 seconds between pops and transfer the popped corn to a very large bowl.
2. While the corn pops, cook the bacon in a skillet over medium heat until crisp, turning as needed for even browning. Transfer bacon to paper towels to drain, then crumble into bite-size pieces; reserve 1 tablespoon of the drippings from the pan to add extra bacon flavor to the glaze.
3. In a small saucepan over medium-low heat, melt the butter together with the reserved bacon drippings. Stir in the maple syrup, brown sugar and smoked paprika and simmer gently, stirring, until the sugar dissolves and the mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat — the glaze will thicken a bit as it cools.
4. Working quickly, drizzle the warm glaze evenly over the popped corn while tossing (use a spatula or shake the bowl) so the coating is distributed in a thin layer; add the crumbled bacon and continue to toss until combined. Sprinkle with flaky sea salt to taste, then spread the popcorn in a single layer on parchment to cool and crisp for 10–15 minutes. Serve once cool; this recipe makes enough for about six 2-cup servings.