Wicked Piggy Bacon Popcorn
So wicked it should be illegal, this sinful dish should be saved for an evening after a long day of hard work or a cozy movie-night chez vous.
4 slices of bacon
2 tablespoons unsalted butter
1/2 cup popping corn, preferably organic
1/4 cup maple syrup
coarse salt, preferably unsmoked
Heat a skillet over low heat and cook the bacon slowly until cooked through but not ridiculously crisp. This should take about 15 minutes per side if the heat is low enough. Transfer the cooked bacon to a folded paper towel to drain, leaving the bacon drippings in the skillet. When the bacon is cool enough to handle, crumble it into a bowl.
Pour the bacon drippings into a 3-quart pot with a tight-fitting lid – you’ll need at least 1 tablespoon bacon drippings. Heat the pot over medium-high heat and pour in the corn and cover. Shake the pan and listen for the sound of the corn popping. Once it begins to pop furiously, lower the heat to medium and leave the pan alone until it’s quiet and the popped corn begins to push at the lid off the pot. Turn off the burner but let the pot remain where it is so the residual heat can pop the remaining kernels.
In the meantime, melt the butter. Measure the maple syrup. Grab your bowl of crumbled bacon. Find a ginormous bowl.
Pour the popped corn into the bowl. Immediately drizzle it with the maple syrup and melted butter, sprinkle it with the crumbled bacon, and quickly toss to combine. Add salt and seasoning by taste. Toss once more. Serve at once (hot) with napkins aplenty.