Happy International Bacon Day! In honor of this magical day for people around the globe, Marie Teckmyer, owner of Happy Hour Collection, and I have collaborated to bring you recipes utilizing this much beloved icon of the pork world.
If you’ve ever made caramel corn, you know that it’s easy to make and that, more importantly, it usually yields a ton. The caramel itself can be a little tricky if you’ve never made it before, but this recipe skips that step, making it even easier. Thanks to the sugar found in maple syrups, you can actually substitute it for the water and the sugar (and typically vanilla) you would usually use for a caramel. It will still look and taste like traditional caramel corn, except it has the additional subtle flavors of maple and, in this case, smoke.
I got the syrup I used in this recipe from Marie’s store here in Cleveland called Happy Hour Collection. If you’re from the area I would definitely recommend going in to pick some up, because you’ll probably find several other things you didn’t even know you needed in your life. At least, I always do.
If you aren’t close to Cleveland you can still buy the syrup online here. I quickly became a little obsessed with it and have been trying to use it in everything lately. Marie actually has a recipe for a bacon old fashioned on her blog that uses this syrup. She also has a great explanation of fat-washing alcohols, so if you’ve never tried that before check out her post to find out how to do it. Fat-washing is pretty easy and gives you a lot of room for creativity in your cocktail making. Continue reading Smoked Maple Bacon Popcorn