Maple Bacon Kettle Corn Recipes

MAPLE BROWN BUTTER CANDY KETTLE CORN

Steps:

• Melt the butter in a small skillet over medium heat, then cook, swirling occasionally, until nutty smelling and the solids are nicely browned, about 4 minutes. Transfer to a small bowl or measuring cup.
• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Mix the maple syrup, sugar and 1 teaspoon salt together in a small bowl.
• Put the oil and 3 or 4 popcorn kernels in a large pot (at least a 6-quart) with a lid. Cover the pot and turn up the heat to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the maple syrup mixture and the popcorn kernels; quickly stir everything together, then replace the lid.
• Cook the popcorn until the kernels begin popping, then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop, or it will burn! Uncover the pot and stir in the brown butter, pistachios and candy.
• Pour the popcorn out on the prepared parchment to cool, 15 to 20 minutes. Transfer to a serving bowl, leaving behind any unpopped kernels.

MAPLE-BACON POPCORN

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, then crumble finely. Pour the fat from the skillet into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup fat; if there is more than 1/4 cup bacon fat, pour off the extra. Set the skillet aside.
• Pour the bacon fat into a stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they begin to sizzle, add the remaining kernels and shake to coat in the oil. Cover the pot and cook, shaking frequently, until the popping has almost stopped (a pop every second or two), about 5 minutes. Remove the pot from the heat and keep covered.
• In the skillet used for the bacon, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits on the bottom of the skillet. Stir in the crumbled bacon and then pour the mixture over the popcorn; toss well to coat all of the kernels. Season with salt and toss again. Serve immediately.

MAPLE-BACON KETTLE CORN

Steps:

• Fry bacon in a skillet until brown and crisp; transfer to paper towels to drain. Transfer grease to a measuring cup; if less than 1/4 cup, add plain oil to make 1/4 cup total.
• When bacon is cool, chop into small pieces and toss with maple syrup. Set aside.
• In a large saucepan, place bacon grease (with oil, if using) and popcorn kernels. Sprinkle with sugar and 1 tsp salt. Cover with a tight-fitting lid and place over medium heat until you hear a few kernels pop.
• Once popping begins, hold pot and lid together tightly and shake pot every 1-2 minutes then return to heat (this will prevent the sugar from burning).
• Once popping is done, carefully remove the lid, add remaining salt and stir with a large spoon. Add bacon-maple mixture and toss well before serving.

MAPLE BOURBON CARAMEL CORN

Steps:

• Heat oven to 250°F. Line 2 (15x10x1-inch) pans with cooking parchment paper.
• In large bowl, mix popcorn, bacon, pecans and apples. Set aside.
• In 3-quart heavy saucepan, heat butter, brown sugar and syrup to boiling, stirring constantly. Reduce heat; simmer 5 minutes. Remove from heat. Stir in bourbon, vanilla, salt and baking soda. Pour over popcorn mixture; toss to coat evenly. Spread in pans.
• Bake 45 minutes, stirring every 15 minutes. Cool at least 1 hour before serving. Store in refrigerator.