Are you looking for an awesome snack? What about a sweet and salty treat that is perfect for any time of the day? If so, then Maple Chocolate Bacon Popcorn may be just what you are looking for! This recipe combines three irresistible flavors to make one delicious popcorn. It’s surprisingly easy to make too, which means it will be ready in no time at all.
But first, what makes popcorn so special?
Popcorn is one of the most popular snacks in America and it’s not hard to see why. The crunchy, air-popped kernels make a satisfying snack by themselves, and when paired with something sweet or salty like chocolate or bacon they become irresistible. We can attribute this popularity partly to popcorn being inexpensive (in terms of time as well as money), but also because it doesn’t have any calories! So if you’re feeling hungry between meals or need an energy boost during your workday, there’s no better alternative than filling up on popcorn for free. And while we don’t recommend eating too much since that will put you over calorie count for the day, enjoying a few handfuls now and then won’t hurt anyone.
In addition to being healthy, popcorn can also be a source of creativity. Many people enjoy mixing up the toppings they use on their kernels for an extra punch of flavor; there are no limits (except your own imagination) when it comes to creating new and exciting combinations. And while many grocery stores sell premade packets with popular flavors like cheddar cheese or kettle corn, making your own is just as easy – if not easier!
Fancy topping ideas include adding different spices like curry powder or cinnamon sugar, drizzling melted chocolate over top before popping it in the microwave until all melty goodness melts together into gooey pockets throughout the whole bite size treat, sprinkles mixed with dry cereal such as Rice Krispies or Cheerios, and even adding chopped up bits of bacon to the popcorn before popping.
To make use up leftover turkey) it’s possible to make your own stuffing mix by combining breadcrumbs, salt and pepper with something like celery leaves, dried cranberries, chopped walnuts with some fresh herbs thrown in there too – yum!
To make Maple Chocolate Bacon Popcorn, you’ll first need to gather the following ingredients:
– Maple syrup (the amount depends on how much popcorn you want to make)
– Chocolate – either dark or semi sweet, depending on your preference. I use a combination of both because dark chocolate is better for making bacon brittle and semi sweet is good for coating the popcorn with when it’s done cooking.
– Butter, preferably unsalted so that the saltiness from the bacon remains in tact and not masked by too salty butter flavor.
– Bacon, about 12 pieces if using raw slices but more if using precooked crumbles/bits of bacon bits etc..
– Granulated sugar for sprinkling over pre baked hot popped corn before adding any toppings like maple syrup or melted chocolate for example…about ½ a cup is good
– Sea salt
– Cinnamon for sprinkling over the bacon brittle mixture at the end of cooking
Melt butter in a deep pot, preferably something with high sides so that you can add popcorn to it. Add about ½ a cup of popped corn kernels and cover with lid so they don’t burn. After popping has slowed down or stopped completely remove from heat but continue shaking pan periodically while allowing them to cool just slightly (don’t let them harden!) before adding more kernels and repeating until all your popcorn is done popping. Place cooked popcorns on paper towel lined tray to drain any excess oil/butter if desired – I find this helps make sure there’s no greasiness.
– Sprinkle sea salt over the popcorn – be generous!
– Pour Chocolate Maple Bacon brittle into a dish and use your fingers to break it up (save any extra for adding on top after coating in chocolate)
– Add popped corn on top, then sprinkle with cinnamon. I used about ½ teaspoon per cup of popcorns here but feel free to add more or less depending how much you like/want. If using bacon brittle that is already broken up then this step can happen as soon as the chocolate has cooled enough so that it doesn’t melt when touched by frozen sugar crystals from the brittle.
Lastly place everything back onto parchment paper covered tray and put in freezer until hardened (just allow them to soften slightly before eating).