Recipe: Bacon Fat Popcorn with Lemon Rosemary Butter
It doesn’t really matter what time of year it is, popcorn is a snack that is always welcome in my house whether it be for a movie night or as something for people to nibble on before a dinner party. If you are still making popcorn by means of the prepackaged microwave variety, it’s time to stop. Homemade popcorn is so easy and tastes approximately one million times better than that crap.
Using bacon fat in addition to a little oil to pop the kernels before finishing the popcorn off with an herb-infused butter and bacon bits turns this standard snack into a whole new experience. Try it, but be warned…this popcorn is highly addictive.
What you’ll need…
1 tablespoon canola oil
3 strips bacon (thinly sliced)
1/2 cup popcorn kernels
1/4 cup unsalted butter
1 teaspoon finely chopped rosemary
1 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground black pepper
salt (to taste)
Heat oil on medium-high heat in a large pot and cook bacon until crispy, about 3-4 minutes. Use a slotted spoon to remove bacon from pot, let cool slightly and chop well. Set aside for now.
Reduce to medium heat, add popcorn kernels and stir to make sure they are evenly coated by oil and remaining bacon fat. Wait until the kernels start to sizzle and then cover with lid.
Once the kernels start to pop, grab the handles of the pot and carefully shake back-and-forth to help keep popped kernels from burning.
When there is a 3 second pause between pops, remove from heat and let sit for a few minutes.
Transfer hot popcorn to a large bowl and place remaining ingredients into the pot. Heat over low heat until the butter has melted and the rosemary is very fragrant.
Pour melted butter mixture, as well as the chopped, crispy bacon over top of popcorn and toss several times until evenly coated.
Total cook time…12 minutes