Look at that headline. That’s so wrong on so many levels, but oh, so right!
Take it to The Kitchn for the how-to.
What You Need
1/2 cup popcorn
3 tablespoons rendered bacon fat
1/2 teaspoon salt
Heavy bottom pan or pop corn popper
1. Render Bacon Fat Many of us keep our leftover rendered bacon fat in the fridge for later use and this is a perfect way to use it up. If that’s not something you do, you can always render down a few slices of bacon in a heavy bottom pan. Cut the bacon into small pieces and turn heat on low-medium low. Strain and you’re ready to go. If you happen to have made bacon for a meal, you can always save the pan drippings for a popcorn snack later on that day.
2. Add Fat To Popper We happen to adore our old school Whirly Pop popcorn popper, but you can also use a heavy pan to get the job done as well. Add 3 tablespoons to the bottom and turn the heat on high.
3. Add Corn To Popper After the bacon fat has had a chance to soften and heat, add kernels and begin stirring or moving your pan so the kernels don’t burn.
4. Stir, Stir, Stir! Stir or shake pan until the kernels slow up in their popping or you can stir no longer. There should be 3-4 seconds between pops.
5. Pour Into Bowl When popping slows, dump popcorn into large bowl and sprinkle with salt. Although the bacon fat lends some salt, we’ve found it’s not usually enough and a little extra kosher salt really makes the piggy coated kernels sing!