Bacon & Maple and Churro Style Popcorn Toppings

2 bowls of popcorn with different toppings
  • 2 servings
  • 10 minutes to prepare
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Ingredients

  • For The Churro Style Popcorn:
  • 100g ready-made popcorn
  • 100g chocolate sauce
  • 10g caster sugar
  • Pinch cinnamon
  • Pinch cayenne pepper
  • For The Bacon and Maple Popcorn:
  • 100g ready-made popcorn
  • 4 rashers smoked streaky bacon
  • 2tbsp maple syrup
  • Pinch smoked paprika
  • Pinch cracked black pepper

Instructions

Method For The Churro Style Popcorn:

  1. Warm the popcorn in a microwave for 20 seconds or in the oven for 6 minutes at 180°c/160°c Fan/356°F/Gas Mark 3.
  2. Heat the chocolate sauce in a microwave and keep warm.
  3. Pour the popcorn into a suitable bowl and top with the chocolate sauce, caster sugar, a pinch of cinnamon and a pinch of cayenne pepper.

Chef’s Tip:

To make popcorn in an air fryer, remove the inner tray and mix 2tbsp of corn kernels with 1tsp of vegetable oil in a bowl, place into the air fryer basket and put the inner tray back on top. Cook at 200°C for 8 minutes or until the popping stops, shaking occasionally and ensuring no popcorn gets stuck in the heating element.

Method For The Bacon And Maple Popcorn:

  1. Warm the popcorn in a microwave for 20 seconds or in the oven for 6 minutes at 180°c/160°c Fan/356°F/Gas Mark 3.
  2. Grill the bacon until crispy and chop into small pieces.
  3. Pour the popcorn into a suitable bowl and top with the crispy bacon, drizzle with maple syrup and dust with paprika and freshly cracked black pepper.

Chef’s Tip:

To make popcorn in a microwave, use a large microwave-safe glass bowl with a lid or cover with a microwave-safe plate and place 2 tbsp of corn kernels mixed with 1 tsp of vegetable oil into the bowl. Cover the bowl loosely, ensuring a little air can escape during cooking and microwave on high for about 5 minutes. Listen for the popping to stop and remove from the microwave immediately to prevent burning.

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