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5 Ingredients or Fewer

Popcorn Popped in Bacon Fat (or "Bacon Grease")

by:
September 29, 2010
5
1 Ratings
  • Serves 4 to 6
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

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Ingredients
  • 4 tablespoons rendered bacon fat
  • 1/2 cup popcorn
  • sea salt
Directions
  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
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13 Reviews

Write a Review
Peter August 9, 2012
I'm curious, how much of a bacon flavor does this impart to the popcorn?
Gina M. August 15, 2020
I'm a Southern woman that considers bacon grease to be southern gold. I tried it tonight Anna was not impressed with the bacon flavor. I'll stick with butter.
cheese1227 October 4, 2010
This is on the list of things to do this week.
thirschfeld October 5, 2010
I actually am getting ready to cure 12 lbs of bacon this week. Going to post a pancetta recipe I think.
mrslarkin September 30, 2010
Oh, this sounds great thirschfeld. P.S. The foodpickle needs your help. Look at the question about bacon drippings.
thirschfeld September 30, 2010
Thanks MrsL, I will wonder over to foodpickle
dymnyno September 30, 2010
What a great idea...I wish that I had thought of it first!!
thirschfeld September 30, 2010
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.
dymnyno September 30, 2010
ha ha...I love your reply!
Sagegreen September 30, 2010
Amazing!
thirschfeld September 30, 2010
Thanks Sagegreen
SallyCan September 30, 2010
Oh, Goodness! What a good idea! I'll be trying this.
thirschfeld September 30, 2010
Thanks SallyCan.