© J Sainsbury plc 2020
Barbecued bacon and rosemary popcorn
Try this tasty twist on this crunchy favourite with sweet BBQ bacon and rosemary
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 tbsp olive oil
- 3 sprigs of rosemary
- 150g smoked back bacon
- 75g popping corn
- ½ tsp dried chilli flakes
Method
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1
Warm 3 tbsp olive oil with the rosemary in a pan over a low heat for 5 minutes. Take off the heat and leave to infuse for 10 minutes, then remove the rosemary and reserve. Meanwhile, barbecue or grill the smoked back bacon until crisp. Chop finely.
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2
Place the remaining oil and the popping corn on two squares of foil. Fold into loose parcels, sealing the edges. Give them a shake, then put on the coolest part of the barbecue for 5-10 minutes until the popping stops.
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3
Tip the popcorn into a bowl and mix in the bacon and rosemary oil. Sprinkle with chilli flakes and garnish with the rosemary sprigs.
