Recipe Details
- Level: Easy
- Servings: 6
- Total Time: 30 minutes
- Active Time: 30 minutes
Nutrition Facts per Serving
Calories: 307 | Total Fat: 23 g | Saturated Fat: 10 g | Carbohydrates: 18 g | Dietary Fiber: 2 g | Sugar: 6 g | Protein: 7 g | Cholesterol: 45 mg | Sodium: 287 mg
Ingredients
- 12 slices of bacon (approximately 8 ounces)
- Vegetable oil, as necessary
- 3/4 cup popcorn kernels
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons pure maple syrup
- Kosher salt
Instructions
- Cook the bacon in a large nonstick pan over medium heat until it becomes crispy. Transfer to paper towels to drain, then crumble finely. Pour the bacon grease from the pan into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup of fat. If you have more than 1/4 cup bacon fat, discard the extra. Set the skillet aside.
- Pour the bacon grease into a large stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they start to pop, add the remaining kernels, shaking the pot so kernels coat evenly with the fat. Cover and cook, shaking often, until the popping slows to one pop every second or two, about 5 minutes. Remove from heat and keep covered.
- In the bacon skillet, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits stuck to the bottom. Stir in the crumbled bacon pieces, then pour this mixture over the popcorn. Toss thoroughly to coat all kernels. Sprinkle with kosher salt, toss again, and serve right away.
