Popcorn Popped in Bacon Fat

By • September 29, 2010 • 12 Comments

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Author Notes: While I may not be as thrifty a cook as I want to be I do know not to throw away the bacon fat. After all it is great for salad dressings, essential in black skillet cornbread and really good for sauteing. Even still, I still don’t want to eat it everyday.
On the other hand I don’t want microwave popcorn and I also find myself adding butter to the popcorn I popped in grape seed oil.
Where does this leave me? Well, I am just gonna say, I don’t eat popcorn but once a month at most so I have to think of it this way, live large.
thirschfeld

Serves 4 to 6

  • 4 tablespoons rendered bacon fat
  • 1/2 cup popcorn
  • sea salt
  1. In a 3 /12 quart Dutch oven add the bacon fat and place the pot over medium high heat. Once the fat has melted add the popcorn.
  2. Cover the pan and shake it around for a moment.
  3. Once the popcorn starts popping shake it more and as the popcorn pops faster shake more often.
  4. Once the popping resides dump the popcorn into a large bowl and season it with salt. Serve
Jump to Comments (12)

Tags: bacon, popcorn

Comments (12) Questions (0)

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over 2 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

I'm curious, how much of a bacon flavor does this impart to the popcorn?

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about 4 years ago cheese1227

This is on the list of things to do this week.

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about 4 years ago thirschfeld

I actually am getting ready to cure 12 lbs of bacon this week. Going to post a pancetta recipe I think.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, this sounds great thirschfeld. P.S. The foodpickle needs your help. Look at the question about bacon drippings.

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about 4 years ago thirschfeld

Thanks MrsL, I will wonder over to foodpickle

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about 4 years ago dymnyno

What a great idea...I wish that I had thought of it first!!

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about 4 years ago thirschfeld

Dymmyno I wish I could actually claim it but in reality it is something that has been going on from the hollers of southern Indiana to the highlands of north Georgia for a long time. So much so I don't think I have seen a recipe for it. I guess it is kind of like buttering your bread you don't write a recipe because it is just what you have always done.

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about 4 years ago dymnyno

ha ha...I love your reply!

Bike2

about 4 years ago Sagegreen

Amazing!

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about 4 years ago thirschfeld

Thanks Sagegreen

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about 4 years ago SallyCan

Oh, Goodness! What a good idea! I'll be trying this.

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about 4 years ago thirschfeld

Thanks SallyCan.