Word of warning – these are definitely NOT healthy, so treat these as food for the soul rather than the cardiovascular system!
This is based on a Curtis Stone recipe that was featured in the April 2015 edition of Coles Magazine, so I take no credit for the initial ingenious recipe. However, I will say that adding maple to the mix was a grand idea on my part!
- 200g rashers bacon
- 1/2 cup popping corn
- 2 tablespoons canola oil
- 4 tablespoons maple syrup
- Heat the oil in a deep saucepan at medium heat. Fry the bacon rashes until crisp. Remove the bacon from the pan and separate the fat from the meat.
- In a food processor, combine the bacon and the maple syrup until finely minced.
- Using the same saucepan as before (don’t wash it out!), add the canola oil and popping corn, cover, and shake around until the corn pops.
- Remove the popcorn from the heat and cover with the maple bacon mixture. Mix well and serve hot. As the mixture is quite syrupy, allowing it to cool slightly before separating into portions using muffin cups can result in far less sticky fingers!