Spicy bacon and maple popcorn


  • 4 à 6 people


  • 6 slices of regular F. Ménard bacon
  • 1/2 cup popcorn
  • 2 tbs. neutral oil
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • A little bacon fat, reserved
  • 1/2 tsp. cayenne pepper
  • Pinch of salt


  • Cook the bacon with your favorite method (I do it in the oven) until it is crisp.
  • Place the bacon slices on a plate covered with a paper towel. Reserve a few tablespoons of fat.
  • When the bacon has cooled down, crumble it completely and set aside.
  • Pour the oil into a large heavy-bottomed pan (an enameled cast iron pan is ideal). Place the corn kernels with a small pinch of sea salt. Close the lid.
  • Heat the pan over medium-low heat, stirring occasionally (without opening the lid). Continue until the time between popping of the beans is slightly longer, a few seconds. The entire process takes approximately 5 to 7 minutes.
  • Turn off the heat and remove the cover.
  • In a skillet, melt the butter with the bacon fat over low heat. Pour in the maple syrup and cayenne pepper, turn up the heat to medium-high. Mix for a few minutes, until the “caramel” bubbles and becomes a little darker.
  • Place the bacon crumbs in the pan containing the popcorn then pour the maple “caramel”. Mix well.
  • Sprinkle with a little more cayenne pepper if desired.