As souls go, i’m defiantly quite an old one.
I like simple things; reading books, baking cupcakes, pottering. All those sorts of things. I like early nights and putting my pyjamas on really early in the evening. Contradicting entirely with my constant wanderlust and permanent itchy feet, when i’m in on place i’m most likely to be found at home. Saturday nights in don’t worry me in the slightest. Of course, I love heading out for dinner and drinks, or a catch up with friends, but I’m perfectly happy with an evening in too.
I’m defiantly the sort of person who would opt for dinner and a bottle of wine over dancing the night away and, as i’m sure my friends will tell you, I really have to be persuaded to go on a big night out. I realise this makes me terribly boring and older than my years. I’m trying to work on it, but I have to admit its not going too well!
This popcorn is the perfect accompaniment to a lovely night in on the sofa.
Its a salty, sweet delicious dream. There’s bacon, theres maple syrup, there’s butter. It’s not a healthy snack by any means, but its defiantly delicious!
Bacon is fried until it’s deep golden and crispy. We take it out the pan and pop the corn kernels in the bacon fat. As the popcorn cooks, it absorbs some of the salty, bacony goodness. Next the popcorn is tossed in melted butter and maple syrup. As you pour the hot melted butter and syrup into the pan, the popcorn sighs gently and collapses a little in happiness.
Finally, all those deliciously crispy little bacon pieces are stirred through the popcorn.
I like this popcorn best served warm straight out of the pan. I love the puffy, golden yellow maple syrup soaked kernels. I think my favourite bit though, has got to be picking out all the little bits of bacon with salty, buttery fingers.
A delicious treat for a night in that takes less than 15 minutes to whip up – Get your pyjamas ready!
Bacon and Maple Popcorn
1 tablespoon oil
6 rashers smoked streaky bacon
175g popcorn kernals (1 cup)
3 tablespoons maple syrup
1/2 teaspoon salt
Cut the bacon into very small pieces. Each piece should be around 1 – 2 cm square.
Heat the oil in a large pan and add the bacon.
Fry over a medium heat until very crispy. You’re aiming for all the fat to come out into the pan, and the bacon to be very golden and crispy. Once you’ve reached this stage, use a slotted spoon to take out the bacon, leaving all the oil and fat in the pan. Put the bacon onto a plate lined with kitchen roll. This will help the bacon stay crispy.
Pour the popcorn kernels into the pan. Put the lid on and shake well a few times to coat the kernels in the oil. Put onto a medium heat and cover, leaving the lid a little ajar to allow the steam to escape.
Listen to the kernels popping, once they’ve stopped popping, turn off the heat.
In a small pan, melt together the butter and maple syrup.
Pour over the popcorn. With the lid on, shake the pan to cover all the popcorn.
Add in the salt, then shake again.
Finally, add the cooked bacon and give it a final shake.