Snack ·
Maple bacon popcorn: homemade maple sugar coating, rendered bacon fat and freshly popped corn. Sweet, salty and crunchy. Ready in 1 hour. Serves 4
Category
Snack
Servings
4
Prep time
10 minutes
Cook time
1 hour
Sweet, salty, crunchy, this one hits all the right notes. It's the classic maple bacon combo applied to popcorn, because why not?
Maple bacon popcorn is built on three things: rendered bacon fat, homemade maple sugar and freshly popped corn. The technique that makes it work is sugaring off the maple syrup: boiling it to 128°C and then beating it vigorously off the heat until it crystallises back into a dry, coarse sugar. That maple sugar coats the popcorn instead of a sticky syrup, so each piece ends up with a dry, crunchy sweet layer that doesn’t go tacky as it cools.
The bacon goes into a low oven at 140°C fan forced for 45 to 55 minutes, long enough to render the fat out slowly without burning it. That rendered fat goes straight into the popcorn pan with a little neutral oil to raise the smoke point. Half the maple sugar gets added with the kernels so it begins melting and caramelising as the corn pops; the crumbled bacon and remaining sugar go in right at the end, pan covered and shaken to coat everything. This is a serve-immediately dish. The texture is at its best the moment it comes off the heat.
Ingredient Notes
Maple syrup: Quality matters here because you’re concentrating it significantly. Use a dark, robust-grade pure maple syrup rather than a table-grade blend or pancake syrup; the flavour compounds survive the cooking process better and give you a more pronounced maple hit in the finished sugar. Light or amber-grade syrups tend to produce a milder result.
Smoked bacon: The goal is maximum fat yield with minimum burning, which is why the bacon goes in a low oven on a wire rack rather than into a hot pan. Streaky (belly) bacon gives you more fat than back rashers. Smoked works better than unsmoked here; the smoke carries into the rendered fat and seasons the popcorn from the inside out, adding depth that plain bacon fat doesn’t.
Popcorn kernels: Use raw kernels, not microwave bags or pre-seasoned corn. You need full control over the fat and seasoning. Yellow butterfly-style kernels give you larger, more irregular shapes that hold the coating well. The pan must be wide and deep with a tight-fitting lid: popcorn needs room to expand and the lid keeps steam in, which helps unpopped kernels cook through.
Equipment
- Baking tray with wire rack
- Medium saucepan (for maple sugar)
- Fine-mesh sieve
- Electric hand mixer
- Wide, deep saucepan with tight-fitting lid
- Tongs
- Large mixing bowl
Ingredients
-
4 rashers smoked bacon
- 125ml (½ cup) maple syrup
- 1 tbsp canola/vegetable oil
- 100g (½ cup) popcorn kernels
- sea salt, to season
Directions
Prep the bacon
Preheat the oven to 140°C fan forced (285°F).
- Place bacon on a wire rack over a tray and bake for 45-55 mins, until fat has rendered and the bacon is crisp.
- Drain off the fat into a bowl and crumble the bacon into another bowl.
Make the maple sugar
While the bacon is cooking, boil maple syrup in a medium saucepan to 128C (262F), then stir a further 1 minute off the heat.
Beat the mixture with 1 beater, until crystallised, then pass through a fine sieve (you should have at least 2 tablespoons). If you have chunky bits that don’t go through, blitz them in a food processor and then pass them through the sieve.
Cook the popcorn
Place the bacon fat and oil in a wide, deep saucepan and place over medium high heat.
- Add the popcorn kernels, and half the sugar and cover with a tight fitting lid.
- Cook, shaking pan back and forth occasionally, until popcorn begins to pop.
- Continue cooking until you hear no more popping, then remove from the heat. Quickly add the bacon and remaining sugar and cover again. Shake to combine.
Transfer the popcorn to a large bowl and season with some salt. Toss well until fully incorporated then serve immediately.
Recipe video
Recipe notes
Chef Tips
Work fast once the maple syrup crystallises
Have your bowl, single beater and fine-mesh sieve ready before the syrup goes on the heat. Once you pull it off at 128°C and start beating, it sets up quickly. Get it through the sieve while it’s still workable. Any chunks that won’t pass through can be blitzed in a food processor and re-sieved; don’t discard them.
Don’t lift the lid while the popcorn is popping
Steam builds inside the pan and helps the remaining kernels cook evenly. Lifting the lid drops the temperature and lets steam escape, which means more unpopped kernels at the bottom. Keep the lid on and shake the pan; you’ll hear clearly when the popping slows to a stop.
Storage
Best eaten straight away. If you have leftovers, store them in an airtight container at room temperature; they’ll hold for a day or two but the coating softens overnight. Don’t refrigerate, as the moisture will make the popcorn go stale faster.
FAQs
Can I make the components ahead of time? Yes. The bacon and rendered fat can be prepared a day ahead and refrigerated separately. The maple sugar can be made and stored in an airtight container for up to a week. When you’re ready to serve, just pop the corn fresh and assemble at the last minute.
Can I make this vegetarian? You can. Replace the bacon fat with an equal quantity of unsalted butter or neutral oil, and leave out the bacon crumble. The popcorn will still work well with just the maple sugar coating, though you’ll lose the savoury depth the bacon brings. A pinch of smoked salt at the end helps bridge the gap.
How do I clean the maple syrup saucepan? Add water to about 3cm deep and bring it to a boil with the lid on. Remove the lid, brush any caramelised sugar off the sides, and keep boiling until it reaches a syrup consistency. Transfer it to a jar and save it; it’s essentially a light maple syrup and perfectly usable.
