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Maple-Bacon Popcorn

Scott Phillips

Servings: 8 to 10

As we all know, bacon makes everything better, even popcorn. For the most bacon flavor, pop the corn in the rendered bacon fat.


  • 10 oz. (about 5 strips) thick-cut bacon, cut into 1/2-inch pieces
  • 2 Tbs. canola or vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 cup maple syrup
  • Kosher salt


  • Cook the bacon pieces in a 4-1/2- to 5-1/2-quart heavy-duty pot over medium heat, stirring occasionally in the beginning, then more frequently until the bacon is crisp, 12 to 15 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour the bacon fat into a heatproof container.
  • Return 1 Tbs. of the bacon fat to the pot, along with the canola or vegetable oil and 2 or 3 popcorn kernels. Partially cover and heat over medium-high heat until the kernels pop.
  • Add the rest of the popcorn kernels. Cover the pot most of the way and shake the pot back and forth constantly once the heavy popping starts. After about 3 minutes, the popping should slow down; when you can count to 5 without a pop, it’s done. Remove from the heat, and give the pot a final shake. Transfer to a large bowl.
  • Toss the popped popcorn with another 1 Tbs. bacon fat (reserve the rest for another use) and the bacon pieces. Toss again with the maple syrup and season to taste with salt.


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