Maple and Bacon Popcorn
- 4 slices Canadian-style bacon
- ½ cup maple syrup
- 1 teaspoon virgin coconut oil
- ¼ cu popcorn kernels
- Preheat oven to 325 degrees. Trim and discard fat from bacon and finely mince. Place on a nonstick baking; bake, stirring every five minutes, until crisp, 15 to 20 minutes. Remove from oven; reduce temperature to 250 degrees. In a small pan, cook maple syrup over medium heat until reduced by half, 2 to 4 minutes.
- Place oil and popcorn in a large pan with a lid. Cover; shake until kernels are coated with oil. Place pan over medium-low heat; wait a few minutes for the corn to start popping. When popping slows to fewer than 1 per 5 seconds remove from heat (pick out any un-popped kernels if you wish), pour in syrup and add bacon. Mix well and transfer to a baking sheet. Bake for 15 to 20 minutes, stirring once or twice. Serve immediately, or store in an airtight container for up to five days.
- 186 calories
- 4 grams fat
- 8 grams protein
- 31 grams carb