BACON POPCORN

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I know you clicked on this recipe because you’re curious. I get it. Bacon popcorn! Who wouldn’t click to find out what this is all about? This recipe actually came about because I was curious. If you follow me on Instagram, you know I cook a lot of things in bacon fat. I like cooking my bacon in the oven and I always reserve the bacon fat that comes from cooking it that way. I keep a little deli cup by my stove so that I can scramble my eggs in bacon fat. I toss my veggies to be roasted in bacon fat. I add bacon fat to the butter I melt for my grilled cheese. Fat is flavor and bacon fat is one of my favorites!

Bae bought a microwave popcorn maker recently and loves that you can use different oils to make the popcorn. We have made it with butter and ended up with browned butter popcorn. We have made it with coconut oil for a lighter popcorn, and we’ve made it with canola oil. While washing the popcorn maker out, I thought to myself, “I should use bacon fat to make popcorn!” The rest is history, y’all!

This popcorn can be made on the stovetop or from using a microwave popcorn maker. You could even make this with regular microwave popcorn if you already have bacon fat handy!

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Bacon Popcorn

Bacon popcorn! Who wouldn’t click to find out what this is all about?

Ingredients

Bacon Fat Popcorn

• 3-4 strips of bacon, chopped
• 1/3 cup popcorn kernels
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon red chili flake (optional, or if you like it hate, use more)

Instructions

1. Use a medium saucepan to cook chopped bacon, and render bacon fat until crispy. While bacon is cooking, combine salt, brown sugar, garlic powder, and red chili flake into a small bowl. Remove bacon pieces and drain bacon fat in another small bowl, leaving approx 2 tbsp in the pot.
2. Add popcorn kernels to the pot with bacon fat and seal pot with a lid. Allow kernels to heat up while watching pot closely. Once the first 2-3 kernels begin popping, give the pot a light shake to allow kernels to toss around oil and continue to pop. Do not remove from heat while shaking. Continue lightly shaking the pot until the pot is full of popped kernels and you begin to hear the popping sound lessen. Carefully remove the lid, releasing steam.
3. Pour kernels into a large bowl and drizzle with about 2 tsp of reserved bacon fat. Toss popcorn with brown sugar mixture until evenly distributed.

Notes:

This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!

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