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    Maple syrup and bacon popcorn

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    Maple syrup and bacon popcorn

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Makes: 6-8 gift bags

    Ingredients

    2 x 95g packs Waitrose Cooks’ Ingredients Italian sliced pancetta
    50g salted butter
    4 tbsp maple syrup, plus extra to drizzle
    150g popping corn

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Lay the pancetta on a baking sheet and cook for 5-8 minutes, until golden and crisp. Set aside to cool.

    2. Meanwhile, melt the butter and 3 tbsp maple syrup in a large, non-stick saucepan with a lid. When just foaming, add the corn and give it a stir, then cover with a lid and leave over a medium-high heat until you start to hear popping.

    3. Don’t open the pan but gently shake it to make sure the kernels don’t burn and that they all pop. Once the popping has stopped you can remove the lid. Tip the popcorn into a bowl.

    4. Crumble the pancetta into small shards, toss with the remaining 1 tbsp maple syrup and stir through the popcorn. You can add an extra drizzle of maple syrup if you like, though this will soften the corn a little. Best eaten the same day, so serve immediately or take to a party with a bottle of fizz.

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    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.

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