Honeycomb, pancetta and maple popcorn
- February 2013
- 2 tbsp vegetable oil, plus extra to grease
- 50g caster sugar
- 2 tbsp golden syrup
- 1 scant tsp bicarbonate of soda
- 12 pancetta rashers
- 200g popping corn
- Maple syrup to drizzle
- To make the honeycomb, grease and line a baking tray with baking paper. In a small, deep pan, mix the sugar and syrup, then set over a low heat and allow the sugar to melt (do not stir). Turn up the heat and bubble until the sugar turns dark golden. Remove from the heat, then whisk in the bicarbonate of soda. Be careful – the mixture will fizz. Pour onto the baking tray, then leave to set.
- Heat the grill to medium-high, then cook the pancetta for 3 minutes, turning once, or until crisp. Drain on kitchen paper, reserving the fat from the pan. When the pancetta is cold, crumble into small pieces.
- In a medium pan, heat the 2 tbsp oil and reserved fat over a medium heat, then add the popping corn and put on the lid. Cook, shaking the pan occasionally, until the popping stops – don’t remove the lid before this!
- Tip the popcorn into a large bowl.
- Crumble in the honeycomb, then add the pancetta pieces, a good drizzle of maple syrup and a pinch of sea salt. Toss together, then serve.
Make double the amount of honeycomb, then crumble it over ice cream or hot chocolate.
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