Make some maple bacon popcorn. *Drools*

Can’t decide between a sweet treat or something a bit more meaty? Thanks to the masters of gooey goodness at Fatties Bakery, now you can have both with this recipe for maple bacon popcorn. It’s straight from owner Chloe Timms’ new book Salted Caramel Dreams (Hardie Grant, £12.99). It’s out this week, and it’s packed with so much yumminess, you’ll want to lick the pages.

Crunchy Maple Bacon Popcorn

● 400g smoked bacon

● 150g unpopped popcorn kernels

● 225g salted butter

● 450g light brown sugar

● 125g golden syrup

● 50ml maple syrup

● ½tsp bicarbonate of soda

Method:

1 Preheat the oven to 120ºc. Render the bacon over a low heat for around 10-15 mins until it starts to foam.

2 Remove from the pan and set aside.

3 Add a few popcorn kernels to the bacon fat over a medium-high heat. Once they start popping, add the rest of the kernels, put a lid on the pan and shake well to coat in the fat. Return to the heat and cook until they start to pop rapidly. Adjust the lid to let some steam escape and, as the popping eases, remove from the heat.

4 Remove any unpopped kernels and pour into a bowl. Toss in the bacon and divide between two non-stick baking sheets.

5 In a saucepan, melt the butter, brown sugar, golden and maple syrup over a low heat, stirring continuously. Bring to a simmer, then cook for 2 mins, stirring occasionally, then remove from heat and whisk in the bicarbonate of soda.

6 Pour over the popcorn and bake for 45 mins to 1 hour, stirring every 15 mins until crunchy.

7 Remove from oven and allow to cool.