STREAMING NOW: Chuck's Week Off
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The sweetness of kettle corn with the smoky saltiness of bacon - can it get any better? Adapted from a recipe at Brown-Eyed Baker.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 slices bacon, cooked and grease reserved
  • 1 tablespoon maple syrup
  • 12 cup popcorn
  • 1 12 cups cooking oil (use the reserved bacon grease and add extra oil to make 1/4 cup)
  • 3 tablespoons granulated sugar
  • 1 12 teaspoons fine salt

Directions

  1. 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.
  2. When bacon is cool, chop into small pieces and toss with maple syrup. Set aside.
  3. 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.
  4. 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).
  5. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: