Sunday, October 23, 2011

Bacon-rosemary kettle corn? Yes, please!

What does one do after telling her fiance that she would be able to feed the two of them on the 80 dollars worth of groceries she bought for a week and a half? And then realizes she has forgotten dessert?

Answer : Ben the master kettle corn maker to the rescue!

For some reason, kettle corn making completely eludes me. Every single time, I end up with a stinky burnt mass of semi-popped corn. Man Candy, on the other hand, is some kind of popcorn wizard; this is greatly appreciated by a reluctant dessert-maker such as myself. One of the best things about popcorn is that it is completely customizable. You can toss almost anything you want in with it and come out with something that is at least sort of edible.

So kettle corn. The delicious stand-by dessert.

Bacon/rosemary kettle corn
Serves 2? 3? 4? Makes a medium bowl of popcorn.

  • 1/2 Cup popcorn (not popped)
  • 1/4 Cup oil (we use canola)
  • 1/3 Cup sugar (we use half white sugar, half raw sugar for crunch)
  • 2 strips bacon, sliced into little pieces
  • Bunch of rosemary, to taste
  • 1/2 tsp salt
In a large pot, over medium heat, cook bacon til crisp. Remove and pat to get rid of excess oil. To the pot, add the oil, popcorn, and sugar. Heat, stirring frequently, until you hear the first few pops. After you hear them, you have to shake the pot. Shake it for a couple of seconds, then return to the heat for about 10 seconds. This is how man candy stops it from burning. When it's about done, add in the bacon, rosemary, and salt.


Photos by Ben :

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