Popcorn Day!

January 19, 2013

Happy Popcorn Day!

A few year’s ago my friend, Jessica, made the most amazing caramel popcorn, My Amish Friend’s Caramel Corn. It is from recipe on All Recipes dot com. I’m not even kidding you when I say this is the most amazing popcorn ever! I know I am prone to hyperbole….but in serious…best. most. amazing. popcorn. ever.

Or at least that is what I thought, until I combined two more things that had made the trifecta of awesomeness complete, now I had the MOST EPIC POPCORN RECIPE EVER INVENTED!

Two words. Maple. and. Bacon.

Oh yes! (that’s three words and it was amahzing!)

It was a mash-up of the Amish Caramel Corn recipe and The Popcorn with Bacon Fat, Bacon and Maple Syrup Recipe from culunaria dot com. Below is the recipe that I mashed up from the two receipes and it was delicious!

Ingredients

  • 4 slices bacon
  • I cup unsalted butter
  • popping corn (or 3-4 bags of microwave popcorn)
  • 1/2 cup maple syrup
  • 2 cups brown sugar
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1 tsp of salt and Coarse salt to taste

Directions1:

1.Heat a cast-iron or other heavy skillet over low heat and cook the bacon slowly until cooked through but not ridiculously crisp This should take about 15 minutes per side if the heat is low enough. Transfer the cooked bacon to a folded paper towel to drain, leaving the bacon drippings in the skillet. When the bacon is cool enough to handle, crumble it into a bowl. (This part took for freakin’ ever…the smell of bacon cooking was torture).

2. Carefully pour the bacon drippings into a 3-quart pot with a tight-fitting lid. You’ll need at least 1 tablespoon bacon drippings; if you don’t have enough, melt a bit of butter to make up the difference. Heat the pot over medium-high heat and pour in the corn, clapping on the cover. Shake the pan and listen for the sound of the corn popping. Once it begins to pop furiously, lower the heat to medium and leave the pan alone until it’s quiet and the popped corn begins to push at the lid off the pot. Turn off the burner but let the pot remain where it is so the residual heat can pop the remaining kernels.

3. You need about 7 quarts of popped corn, If you want to skip the previous step then just pop 3-4 bags of plain popcorn. Put the popcorn in a roasting pan.

4. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, maple syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

5. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.

6. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Mix in the bacon pieces at the last turn. If you’re adding extra course sea salt do it at this point.

7. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags. (Who am I kidding it never lasts long enough to get stale.)

This will change your life!!!! Give it to everyone you know! You will have friends and influence people because of this recipe! People who don’t really even like you will invite you to Christmas parties in the hopes of you bringing this! Bon appetit!

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