This is so tasty, you’ll need to make more … and more!
There are many flavours to experiment with, but pancetta and maple is a classic and everyone will love it. Popcorn flavours can be trial and error, so you may need to add a little more salt or maple syrup. Begin with just a little flavouring, as you can’t take out the salt or syrup if you’ve added too much!
100g diced pancetta
200g popping corn
maple syrup, to drizzle
zest of 1 lime
pinch of sea salt
1 Heat a large saucepan with a little sunflower oil over a high heat. Add the diced pancetta and sauté until crispy. Remove the pancetta with a slotted spoon. Drain on kitchen paper and set aside.
2 Reduce the heat to medium and add a little more oil to the pot. Add the popping corn and put on the lid. Cook for 1 minute, shaking the saucepan occasionally, until the popping stops – don’t remove the lid before then!
3 Tip the popcorn into a large bowl. Add the crispy pancetta pieces, a good drizzle of maple syrup, the lime zest and a pinch of sea salt. Toss together and add more salt or syrup, to taste.
The Weekend Chef
Published by Gill & Macmillan
Photo Credit: Joanne Murphy