Some good recipes.
Maple Bacon Kettle Corn
Source: From the test labs of SomethingEdible.com
Servings: Makes around a quart and a half (by volume) of kettle corn.
Prep Time: 5 minutes
Cook Time: 10 minutesInstructions:
Begin by pulverizing the smoked salt with a mortar and pestle or using a grinder. You're looking for a fine powder. Set it aside.
In a two quart saucepan over medium heat, add the bacon grease. As it melts, you're looking to cover the bottom of the pot 1/8 inch; so adjust the grease if you need to. You'll know the grease is sufficiently heated as it'll just begin to smoke. Add the popcorn and then sloooowly pour in the maple syrup, taking care to avoid any splattering. Lid up the pot (preferably with a lid that vents the impending steam), and give the pot a jiggle every 30 seconds or so with the lid on. For my electric range, I pick up the pot and give it a gentle swirl after each time the burner cycles off.
After about 5 minutes or so, the corn will start to pop. At this point, you'll probably want to shake the pot twice as often, and a little more vigorously. Continue to let the corn pop until things grow relatively silent. Better to under-shoot here than let things burn. Move the corn to a bowl and immediately season with as much of the pulverized smoked salt as you see fit (but I really wouldn't do more than the whole 1/2 teaspoon).
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