Tag Archives: caramel corn

Get up already

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Hold the phone. In cruising the internet the other day I came across this recipe.

Yes. Bacon. Booze. Maple. Popcorn. Popcorn popped in bacon grease. With dry roasted peanuts. What’s not to love here?! I have no words, I have no description, but I have some advice: Be sure to make it when you can give it away IMMEDIATELY, because eating the whole tray is not good for one’s diet aspirations.

Why are you still sitting there? Take this in the kitchen and get busy, kids!

Tipsy Maple Corn
Adapted from Food52

This recipe makes a boatload. I found that I had a good amount of the syrup left over (which is fine, we’ll drizzle it over ice cream or something), but if you want to use the whole of the syrup for the corn, increase your popcorn by 1/4 cup, popping it in batches. Read the whole recipe first and then attack, as the coating method used here is different than regular caramel corn.

  • 2 tablespoons bacon grease, or non flavored vegetable oil
  • 1/2 cup popcorn kernels
  • 1/3 cup bourbon (they used Jack Daniels, and I had none. So bourbon it is.)
  • 1/2 cup pure maple syrup
  • 1/2 cup unsalted butter
  • fresh ground black pepper
  • 1 cup chopped dry roasted peanuts
  • 3 pieces prociutto, lightly fried until crispy, and minced (they called for pancetta; again, working with what I had here. Good smoked bacon would work too. Use about 3 oz. total)
  1. Place the bacon grease in a 3 quart dutch oven with a lid. Add the kernels and place the covered pot over high heat. Once the popping begins, gently shake the pot to keep the kernels from burning. Once it is done remove the lid and set aside. Preheat the oven to 350 degrees.
  2. In another small pot add the bourbon and heat it to burn off the alcohol and reduce it by half. Add the syrup and butter and heat until the butter is melted, whisking to combine.
  3. Place the popcorn, peanuts and the prociutto into a large mixing bowl. You want to sprinkle a little of the syrup over the corn a little at a time. You want to stir as you do this. Take your time otherwise the corn will saturate with syrup and collapse and just be gooey. (OK, here’s what I found: I drizzled on just over half of the syrup IN TOTAL, adding just a bit at a time and stirring thoroughly, Heed this warning and go sloooow, stirring a lot with a pair of spatulas before drizzling on more syrup. Reserve the remaining syrup.)

  4. Once it is coated put it on a sheet tray and spread it out, giving it a couple of dashes of freshly cracked black pepper (less than 1/8 tsp). Then place it in the oven for 20 to 30 minutes, stirring every 10-12 minutes. I drizzled on just about half of the remaining syrup on the first turn, turning to coat (there was a bit left on the bottom of the pan that caramelized and crackled).  Corn will not be completely crispy on the finish, but it will dry as it cools and get a nice kettle-corn type coat on it.

I also transferred mine to a layer of paper towel on a clean baking sheet, so some of the butter could absorb off of the corn. It was a tad oily when it came out of the oven. But LOOK at this halloweeny, crispy, bacony goodness: