Joy the Baker

Maple Bacon Kettle Corn

September 8, 2010

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Things that I’m really good at:

cooking bacon, eating popcorn, writing on graph paper, text messaging, and typing simple equations into my calculator.

Things that I really suck at:

math.

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I already have a serious problem with kettle corn.

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A few months back I ate only kettle corn for a week straight.

You think I’m kidding.  I’m not.

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Now I’ve gone and cooked the kettle corn in bacon fat and added crisp bacon bits and maple syrup.

This can’t end well.

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It will surely end with one sticky computer.

Oh well.?

Maple Bacon Kettle Corn

Print this Recipe!

4 slices bacon, cooked, fat reserved

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.


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