Maple Bacon Popcorn

For the popcorn

• 1 l air-popped popcorn (approx. 2 tbsp kernels)
• 2–3 tbsp olive oil

For the bacon

• 5 slices bacon
• 1 tbsp bacon fat (reserved from pan)

• 120 ml pure Canadian maple syrup (preferably amber for its rich taste)

popcorn

1. Heat olive oil in a large pot over medium heat. Add popcorn kernels, cover with a lid. Cook, shaking pot occasionally, for 4–5 minutes until fully popped.

bacon

1. Fry bacon in a skillet until crisp. Remove to paper towel-lined plate. Reserve 1 tbsp bacon fat from the pan. Once cooled, crumble bacon into small pieces.
2. Lightly coat a large bowl or casserole dish with reserved bacon fat. Combine popcorn and crumbled bacon in the greased bowl; set aside.

maple glaze

1. Place maple syrup in a heavy-bottomed, non-reactive saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and continue boiling until the mixture reaches 236°F (113°C) on a candy thermometer.
2. Drizzle hot maple syrup over popcorn and bacon mixture. Quickly stir to coat all popcorn evenly.

Finish and store

1. Allow popcorn to cool completely. Store in airtight containers in the fridge or enjoy immediately.