Bacon & Cheese Sheet Pan Omelet
40 MINS
8 servings
BACON KETTLE CORN
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BACON KETTLE CORN
20 MINS | 2 servings
Ingredients:
- 4 slices Hatfield® Classic Bacon, cooked, fat reserved
- 1 Tbsp maple syrup
- ½ cup corn kernels
- ¼ cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make popcorn cooking fat)
- 3 Tbsp sugar
- Salt, to taste
Preparation:
- Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup.
- Carefully measure out the hot bacon grease. If you don’t have ¼ cup of fat, add vegetable or olive oil to make ¼ cup of oil for cooking the popcorn.
- In a large pan over medium high heat, heat the bacon fat and oil mixture. Add corn kernels. Sprinkle sugar and salt overtop. Cover the pan with a tight fitting lid and wait for popping to begin.
- Once popping begins, use two pot holders to hold together the pan and lid. Shake pot. Take pot off the flame to shake then return the pot to the flame. Shake often throughout the process. This will help ensure that the sugar doesn’t burn the pan and the popcorn.
- Once finished popping, remove the lid and salt. Use a large spoon to stir the popcorn. Pour in bacon and maple mixture. Toss together and serve.
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