Wednesday, January 19, 2011

National Popcorn Day

Today is January 19, which is also National Popcorn Day. In order to assist in you celebrating I have decided that I will share with you my newest favorite recipe. Whether you like your popcorn air-popped, oil popped, buttered or just salted, microwaved or pre-packaged from the store, popcorn is popcorn and can be flavored in so many ways from the basic to the gourmet. My favorite popcorn is Kettle corn, a bit sweet and salty. Popcorn is also naturally gluten-free and can be a healthy snack. So tonight while you are finally able to relax for the night, pop yourself some popcorn and enjoy National Popcorn Day.

Now, I have to admit I normally just grab a bag of popcorn and stick it in the microwave, so easy and so delicious. I love popcorn.

My latest popcorn addiction is courtesy of Joy the Baker, and her recipe for Maple Bacon Kettle Corn. Wait a minute. Did I say, Maple and Bacon and Kettle corn. What could be better....

4 slices bacon, cooked, fat reserved
1 tablespoon maple syrup
1/2 cup corn kernels
1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)
3 Tablespoons sugar
1 1/2 to 2 teaspoons salt (depending on your taste)

Cook off bacon until brown and crisp.  Set aside to cool.  Once cool, chop into small bits and toss with maple syrup.

Carefully measure out the hot bacon grease.  If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.

In a large pan over medium high heat, heat the bacon fat and oil mixture.  Add the corn kernels.  Sprinkle over the sugar and 1 teaspoon of salt.  Cover the pan with a tight fitting lid and wait for the popping to begin.
Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot.  Feel free to take the pot off the flame to give it a good shake.  Just be careful and then return the pot to the flame.  Shake often throughout the popping process.  This will help ensure that the sugar doesn’t burn the pan and the popcorn.

Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt.  Use a large spoon to stir the popcorn.  You don’t want the hope sugar to burn you.  Pour in the bacon and maple mixture.  Toss together and serve.

1 comment:

  1. I can already tell I'll be making this a lot.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this popcorn widget at the end of this post so we could add you in our list of food bloggers who blogged about popcorn recipes,Thanks!