Bacon Popcorn, Two Ways

Gentle Readers, some recipes are simply meant to be. After attending a business function, The Practical Cook had a conversation with a fellow attendee who referenced the elusive Bacon Bacon food truck in San Francisco. (TPC was unable to score a meal there during a previous visit due to work obligations, clearly a case of mistaken priorities.) One dish he mentioned in particular was bacon popcorn.

Bacon Popcorn, Two Ways, Bagged for Mobile Deployment

Bacon Popcorn, Two Ways, Bagged for Mobile Deployment

His description sounded like traditional kettle corn with bacon, which would be awesome. This version is simpler, faster, and easy to make at home. Best eaten while hot.

Bacon Grease (or the Olive Oil of the South)

Bacon Grease (or the Olive Oil of the South)

Bacon Popcorn, Two Ways (Recipe)

3 Tablespoons bacon fat, rendered from high-quality bacon
1/3 cup popcorn kernels
melted butter
brown sugar
maple syrup

1. Heat bacon fat in a 3 quart or larger pan over medium-high heat. (Hello new All-Clad purchased with redeemed credit card points, I think I love you.) Add 3 or 4 kernels to the oil as it heats.

Bacon fat with test kernels.

Bacon fat with test kernels.

2. When the test kernels pop, add the rest in a single layer, and immediately pull the pan off the heat. Cover, and count 30 Mississippis. (Or time 30 seconds if you must be precise and conventional.) Put the pan back on the stove.

3. Shaking the pan continuously, cook until the popcorn kernels have all popped, which will be just a few minutes. Better to remove than to burn.

Maple Bacon Popcorn!

Maple Bacon Popcorn!

4. Immediately dump the hot popcorn into one or two bowls, depending on if you’re making both flavors.

5a: If you haven’t melted the butter, do so with the residual heat from the popcorn pan. It takes a tablespoon or so. Add the same amount or a little more brown sugar. Mix. Toss with hot popcorn, salting to taste. Eat.

5b: Drizzle a little maple syrup over hot popcorn, and sprinkle with a bit of salt. Eat.

Brown Sugar Bits Bacon Popcorn!

Brown Sugar Bits Bacon Popcorn!

Special thanks to my crew of intrepid tasters at my favorite coffee shop. Some liked both, but there was a slight preference for the brown sugar version. Hot, they were pretty equal. A little cooler, the brown sugar was more complex, richer because of the butter. I had to bag it promptly and get it out of the house, or I would have consumed the entire experiment. Seriously, it’s that good.

Movie night will never be the same. Are you a fan of salty-sweet popcorn? Alternative popcorn? Post your comments below!

Ideas, questions, challenges? Email practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Follow practicalcook on Twitter

Up next, Turkey Template! (Snack Art in the House!)



Filed under Recipes, Snacks

6 responses to “Bacon Popcorn, Two Ways

  1. Heather

    My niece-momma told me about bacon fat popcorn. It is a staple at our house; although I keep it savory. I do not have a sweet palate.

  2. Thanks for the recipe. We might have to try this one today!

  3. Bacon popcorn was brought to my Oscar party one year. I never found out how to make it because I was afraid I’d make it more often than one ought to. Now you’ve done it. There goes my bacon-resisting resolve. Curses upon you, Practical Cook!

    • The Practical Cook

      Oopsie. There was almost a feedbag-like incident here when it was fresh. How have you managed to resist bacon at all? #willpower

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s