There's a whole lot of snow in the forecast here on the East Coast—but you don't even need a snow day as an excuse to make a batch of Tipsy Maple Corn. Amanda and Merrill sure don't in this vintage Food52 video.
Heed Merrill's warning and be careful not to let any popcorn jump up and hit you in the eye—or burn ("I think there's nothing worse than burnt popcorn," says Amanda). But we'll leave it up to you to figure out what to do with any leftover Jack Daniels-butter-maple syrup.
| 3 1/2 | tablespoons bacon grease, or non flavored vegetable oil |
| 1/2 | cup popcorn kernels |
| 1/3 | cup Jack Daniels |
| 1/2 | cup pure maple syrup |
| 1/2 | cup unsalted butter |
| fresh ground black pepper | |
| 1 | cup peanuts |
| 3 | pieces pancetta, baked until crispy and minced |
| 3 1/2 | tablespoons bacon grease, or non flavored vegetable oil |
| 1/2 | cup popcorn kernels |
| 1/3 | cup Jack Daniels |
| 1/2 | cup pure maple syrup |
| 1/2 | cup unsalted butter |
| fresh ground black pepper | |
| 1 | cup peanuts |
| 3 | pieces pancetta, baked until crispy and minced |
Share your best gilded popcorn recipe—or best popcorn advice—in the comments.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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