Chocolate Chipotle Bacon Popcorn Recipes

KEVIN BACON POPCORN

Steps:

• Place 16 slices bacon on a rack in a baking pan, top with 1/2 cup brown sugar and bake at 400 degrees until crisp, 12 minutes; chop. Make stove-popped corn using bacon drippings in place of oil. Toss the popcorn with the bacon, smoked paprika and salt.

CANDIED CHIPOTLE BACON

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange slices on baking sheet; bake until almost crisp (8-9 minutes). Drain the drippings from baking sheet and discard.
• In small bowl, combine agave nectar, chipotle seasoning and pepper. Brush bacon with the chipotle mixture; bake until glazed (8-10 minutes).
• Cool.

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
• Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
• Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
• When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

GRILLED MAPLE-CHIPOTLE BACON

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine maple syrup and chipotle powder in a small bowl.
• Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
• Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
• Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

CHOCOLATE CHIPOTLE BACON POPCORN

Steps:

• NOTE: Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts. Line a rimmed baking sheet with parchment paper, set aside. In small bowl, stir together melted chocolate and spices. Pour chocolate over popcorn. Using a wooden spoon, toss to combine. Spread mixture on prepared baking sheet. Sprinkle popcorn lightly with kosher salt. And, if using, sprinkle crumbled bacon over the top of the popcorn. Allow chocolate to set. Break popcorn into pieces, and serve. (To speed up the setting time, place the pan in the refrigerator for twenty minutes.)