Had a craving for something crunchy which can only mean popcorn for me. As I pulled down my 3 quart pot and the lid and glanced at my usual coconut oil anticipating the final product, my small jar of rendered bacon fat started whispering in my ear, “you know if you use me instead, I will give you some smoky, salty, bacon flavor to your popcorn – you won’t even have to use butter….” I acquiesced. Before i knew it, I used 1 tablespoon of bacon fat to 1/4 cup of corn kernels (straight from the freezer), medium heat with the lid slightly askew, couple of shakes while it was popping. Once the last kernel was done, into a bowl, little salt, little freshly cracked black pepper and the crunch monster had been quelled. All that remains is the perfume of bacon wafting through my apartment…ahhhh.
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