Waitrose and Partners
Maple syrup and bacon popcorn - new recipe

Maple syrup and bacon popcorn

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Gluten free
  • Makes8
  • CourseSnack
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 2 x 95g packs Cooks' Ingredients Sliced Pancetta
  • 50g salted butter
  • 4 tbsp maple syrup, plus extra to drizzle
  • 150g popping corn

Method

  1. Preheat the oven to 200ºC, 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

949kJ/ 227kcals

Fat

12.6g

Saturated Fat

5.6g

Carbohydrates

22.1g

Sugars

9.4g

Fibre

1.4g

Protein

6.3g

Salt

0.8g

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