This is an everyday snack for any bacon lover! And although cooking popcorn with bacon fat is more of us taking a step back to the roots of the culinary world than a new phenomenon, I have combined two of my favorite things: Kettle Corn & Bacon!!!! For all of my “I don’t eat pork” folk out there…I’m not sorry! You are truly missing out on a good one here. Enjoy!!
Yield: 2 – 3 servings (dependent on your sharing ability for the day)
6 slices bacon, cooked crispy, chopped, fat (grease) reserved
1/2 cup popcorn kernels
1/4 cup (2oz) reserved bacon fat (totally okay to add a little olive oil to make your 1/4 cup)
1/4 cup sugar
1 1/2 to 2 teaspoons salt (depending on your taste buds)
In a skillet, cook bacon until brown and crispy. Remove your pan from the heat and your bacon from the skillet. Set both aside to cool. Once the bacon cools, chop it up into bacon bits.
Use a heavy bottomed pot and add the reserved bacon fat and a few corn kernels. If you don’t have a 1/4 cup of fat it is okay to add a little olive oil to reach your mark. Turn the heat on high.
Once the kernels begin to pop, add the remaining corn kernels. Sprinkle the sugar and 1 teaspoon salt over the kernels and cover the pan with a tight fitting lid and let the popping begin!
Once the popping is in full action, remove the pot from the heat and give a good shake. This will help ensure that the sugar doesn’t burn at the bottom of the pan nor the popped corn. Just remember to return the pot to the heat. Shake throughout the popping process.
Once the popping sound happens every 3-4seconds, remove the lid, add more salt to taste, and stir.
Toss in your chopped bacon bits and give the mixture a good stir to make sure you have good “baconage.” (Baconage = my word for substantial coverage of bacon flavor in every bite.)
Enjoy!! Share only if you please…