Wicked Good Maple Bacon Popcorn
Sweet, salty, and just the right amount of smokey—this game day snack hits every note. One bite, and you’ll know why it’s called wicked good.
Ingredients
- 8 cups freshly popped popcorn
- 6 slices thick-cut bacon, cooked crispy and chopped finely
- 4 tablespoons unsalted butter, melted
- ⅓ cup pure maple syrup
- 2 teaspoons Meat Church Honey Hog or Honey Hog Hot Seasoning
- ½ teaspoon smoked paprika
- Pinch of smoked sea salt or kosher salt
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Combine freshly popped popcorn and crispy bacon in a large mixing bowl.
- Whisk melted butter, maple syrup, Honey Hog seasoning, and smoked paprika until fully blended.
- Drizzle the maple-seasoned butter over the popcorn and bacon, gently tossing to coat everything evenly.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 15–20 minutes, gently stirring halfway through for even coating and caramelization.
- Remove from the oven and sprinkle lightly with smoked sea salt.
- Allow to cool completely so it crisps up for that perfect crunch.
Chef Paddy’s Tips
- Use Real Maple Syrup: Go for Grade A dark or robust. Skip the pancake syrup—this deserves the good stuff.
- Bacon Crisp is Key: Make sure your bacon is fully crisp before adding it. Chewy bacon will drag the texture down.
- Popcorn Matters: Use air-popped or stovetop popcorn for best results. Avoid microwave bags with artificial butter flavoring.
- Mix While Warm: Toss everything while the glaze is still hot so it sticks just right.
- Finish with Flaky Salt: A final pinch of flaky sea salt after baking wakes up the whole mix.
Let’s cook with heart and hustle.
