You must be logged in to post a review.
Traditional popcorn, but not so much. I’ve replaced standard cool oil with bacon fat and crumbled bacon throughout making this a popcorn you will definitely love. Smoky, salty and buttery makes this a favorite for most everyone.
Begin by getting a large pot on the stove, over medium heat.
Add in about three tablespoons of the bacon grease. Add a few of the popcorn seeds to the pot, and let them get nice and hot. Cover about half of the pot with the lid (so it’s cracked open).
When the few seeds of popcorn have began to pop, add in enough popcorn to cover the base of the pot, about 1/2 to 1 cup of seeds.
Shake the pot every 30 seconds or so moving the seeds around in the oil. Place the cover on the poit, and continue to move the pot on the burner, moving the seeds around. Once all of the seeds are hot and ready, they will begin to pop. Keep moving the pot, moving those seeds around to prevent any from burning. Once they begin to pop, they will go pretty fast. Continue cooking until all seeds have popped or until it’s a couple of seconds between pops.
Remove the lid and dump the popcorn into your serving bowl. Remove any remaining kernels.
Turn off the heat, and return the pot back to the burner. Add in the butter, and let it melt. Once melted, pour it over the popcorn. Season with salt, and start mixing it in the bowl, making sure all of the popcorn gets some of that butter and salt.
Add the crumbled bacon and mix that in there as well. Toss in some M&Ms if you are feeling dangerous.
The end result is a popcorn that picks up a bit of the smokiness from the bacon, and when eating it, you are surprised with wonderful bacon pieces. The ruby red popcorn kernels popped really well, were super tender, and did not have that kernel that tends to stick in your teeth after eating it. If you are using M&Ms, well, you get get an extra bonus of this smoky, salty, sweetness that is just out of this world.
So the next time you are making popcorn, try using a bit of bacon and the bacon drippings. I bet you will be glad that you did! Hope you enjoy.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!