Maple and Bacon Popcorn

maple-bacon-popcorn Photo: Yuki Suguira


  • 4 slices Canadian-style bacon
  • 1/3 cup maple syrup
  • 1 teaspoon virgin coconut oil
  • 1/4 cup popcorn kernels


1. Preheat oven to 325°F. Trim and discard fat from bacon and finely mince. Place on a nonstick baking sheet; bake, stirring every 5 minutes, until crisp, 15 to 20 minutes. Remove from oven; reduce temperature to 250°F. In a small pan, cook maple syrup over medium heat until reduced by half, 2 to 4 minutes.

2. Place oil and popcorn in a large pan with a lid. Cover; shake until kernels are coated with oil. Place pan over medium-low heat; wait a few minutes for corn to start popping. When popping slows to fewer than 1 per 5 seconds, remove from heat (pick out any unpopped kernels if you wish), pour in syrup and add bacon. Mix well and transfer to a baking sheet. Bake for 15 to 20 minutes, stirring once or twice. Serve immediately, or store in an airtight container for up to 5 days.

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  • Yield: 4

Nutritional Information

Calories per serving: 186
Fat per serving: 4g
Saturated fat per serving: 2g
Cholesterol per serving: 14mg
Fiber per serving: 2g
Protein per serving: 8g
Carbohydrate per serving: 31g
Sodium per serving: 406mg
Iron per serving: 1mg
Calcium per serving: 31mg

Good to Know

No worries about the fat: Canadian-style bacon comes from the loin, a leaner cut than the belly (the source of American bacon).
Recipes adapted with permission from the publisher, Jacqui Small LLP, from "Fitness Gourmet" by Christian Coates. Copyright © 2015