This has been a weekend of
skiing eating. I mean eating everything. Now to be fair skiing does require a lot of food energy, but we might have bordered on ridiculous. There were pumpkin raviolis, chili and bacon cornbread waffles (which, um, I’m going to have some more of now as a “snack” before we drive home) and the entire batch of this addicting popcorn. I’d been planning on making this for a while because the boyfriend is just not a sweets person, and so its always hard for me to make desserts because he’s not interested and I basically eat it all. He would much rather eat too much food food, and skip dessert, and I more of a ‘leave room for something sweet’ kind of gal. So I figured, hey this is salty and sweet and its got “bacon” in it. He’s got to like it.
And I was right, he absolutely did! I still ate most of it though, because I am a greedy little piggy.
These are fairly simple to make – and I love using the raw kernels and not buying the processed box kind. I definitely plan to experiment with different flavors over the course of the winter because I bought a very, very big bag of kernels not realizing how few it took to make a really big pot of popcorn. I have something like 200 servings left. Whoops.
Once you’ve popped the popcorn you bake it with the maple syrup and sugar for 5-7 minutes. (Yup, that’s it!) Even though these are so easy to make I liked making a really big batch so that
we I could snack on it for the last few days. I mean, this might the downfall of fitting it my jeans, but unit then I’m going to pretend that skiing balances out all this eating.
Once the popcorn has baked with the sugar, and you’ve used a spatula to unstick it all from the pan and its all loose, you drizzle it with chocolate, and sprinkle bacon and sea salt. Try and wait the 5 minutes until the chocolate hardens to eat it, but I’ll understand if you don’t. (I didn’t.)
- 3 tablespoons Coconut Oil
- 9 tablespoons Corn Kernals
- 2/3 cup Coconut Palm Sugar
- 1/2 cup + 2 tablespoons Maple Syrup
- 1 cup shredded Unsweetened Coconut
- 2 tablespoons soy sauce
- 2 tablespoons liquid smoke
- 2 tablespoons maple syrup
- 1.5 oz Chocolate
- 1/2 teaspoon Sea Salt
- Preheat your oven to 300°. Mix soy sauce, liquid smoke, maple syrup and coconut until thoroughly mixed. Place coconut, with as little of liquid as possible, on a foil lined baking sheet and cook for 20-25 minutes until crisp and light brown.
- In a large pot, place coconut oil heat on medium high heat. Add 3-4 kernels. When popped, add remaining kernels, and shake pot to coat all with oil. When popping has mostly stopped remove popcorn from pot and place on large foil lined baking sheet.
- In a cup mix sugar and maple syrup and pour over pop corn. Toss until popcorn is evenly coated. Bake in the oven at 300° for 5-7 minutes until crisp and light brown.
- Remove popcorn from oven, and using a spatula, unstick from pan until all are loose.
- In a cup microwave chocolate for 10 seconds at a time, until most, but not all of chocolate has melted. Using a spoon, stir until remaining chocolate has melted and then drizzle it over popcorn.
- Sprinkle "bacon" pieces and sea salt on top of chocolate. Let cool and eat.