Smoked Paprika And Bacon Popcorn Recipes
CANADIAN POPCORN SEASONINGS
Steps:
- Measure the ingredients for the flavour you want to make into a small bowl
- Mix well to combine.
- Store in an airtight container.
Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1406 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
KEVIN BACON POPCORN
Steps:
- Place 16 slices bacon on a rack in a baking pan, top with 1/2 cup brown sugar and bake at 400 degrees until crisp, 12 minutes; chop. Make stove-popped corn using bacon drippings in place of oil. Toss the popcorn with the bacon, smoked paprika and salt.
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- Add 3-4 Tablespoons bacon grease* to your Dutch oven along with 3-4 popcorn kernels. Cover with the lid and heat over medium heat for about 2 minutes or until you hear the kernels pop. *(See Note 1)
- When you hear the test kernels pop, you'll know the bacon grease is the right temperature for cooking the popcorn. Add the popcorn to the pan and cover with the lid.
- Cook over medium heat for approximately 2-3 minutes, shaking the pan about every 30-60 seconds to help keep the popcorn from burning. When the pops begin to slow, remove from the heat but leave the lid on for 15-20 seconds because there can be some late bloomers that can pop up and burn you if you're not careful.
- Move the popcorn to a large bowl using a large slotted spoon so you can easily sort out the unpopped kernels.
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- Chop bacon fine. Heat a small skillet over medium high heat and add chopped bacon. Cook until the bacon is browned and crisp, about 5-6 minutes. Transfer the bacon from the skillet with a slotted spoon to a plate lined with paper towel. Set aside the grease remaining in the skillet.
- Pop popcorn via your favorite method (I use an air popper). Pour the bacon grease evenly over the popcorn and toss or stir. Sprinkle popcorn with cooked bacon, salt, and smoked paprika.
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