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Maple syrup and bacon popcorn
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Sweet and salty, this snack is taken to a whole new level by the crispy shards of pancetta.
Makes: 6-8 gift bags
2 x 95g packs Waitrose Cooks’ Ingredients Italian Sliced Pancetta
50g salted butter
4 tbsp maple syrup, plus extra to drizzle
150g popping corn
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.
Typical values per serving:
Per bag (8)
This recipe was first published in October 2017.