How do you like the sound of Bacon Popcorn?
I found the recipe here during some random Google search at some point and gave it a try to use up leftover bacon way back when I made BLTs. The reason for my cryptic remark about having a use for rendered bacon fat finally revealed! I'm sure you've all been wondering. I've been holding on to this just waiting for Popcorn Month.
Like I said, you start with rendered bacon fat.
Then you pop the corn using this fat.
To add more flavor, you freeze, chop, and grind bacon slices and sprinkle it on like salt.
The end result is very subtly bacon flavored and quite rich. Definitely another way to cancel out all nutritional value of the pre-seasoned corn. If you don't get the bacon fine enough by grinding it, you will definitely need to add a little salt. This is a really fun one to bring out in the presence of carnivores - meaty popcorn!
This may be my finale recipe, but that doesn't mean it's the last way to spice up your corn. How could I forget all those days in a friend's basement in junior high and high school munching on pungent corn coated with onion powder, garlic powder, onion salt, and garlic salt? A reader told me about "kamikaze" popcorn he made as a kid using butter, tabasco, salt, and soy sauce. One of my friends seasons hers with tamari and yeast. Another tops hers with furikake, the Japanese rice seasoning. Then there are a couple more of my personal favorites - popping corn on the stove in duck fat and adding copious amounts of sea salt, or drizzling truffle oil over the top of air popped corn, again with lots of sea salt. And that doesn't even begin to skim all the varieties of cinnamon and sugar topped corn, the pink squares my husband grew up savoring in the park, balls of sticky caramel goodness - the varieties are endless! And I'm always looking to try new versions. Please comment with your favorite popcorn recipes, or send me a personal note. Popcorn Month is over, but my love for this snack continues.
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