FOOD NEWS
Bacon Fat Is The Secret Ingredient For Tasty Stovetop Popcorn
BY RYAN CASHMAN
Oil is the traditional fat for cooking stovetop popcorn, but bacon fat is a much more flavorful alternative. The fat gives each kernel a delicious, smoky, and salty bacon flavor.
Since bacon fat has a very high smoke point compared to other cooking fats, you also don’t need to worry about it smoking up your kitchen or burning the popcorn.
About 2 to 3 tablespoons worth of bacon grease will be enough to pop a standard serving of kernels. Once the fat has rendered and melted, place a few kernels into the pan.
Once the bacon fat reaches the right temperature, the kernels will start to pop. Add the remaining kernels in an even layer at the bottom of the pot, then cover with a lid.
Remove the pot from the heat for 30 seconds so that the kernels acclimate to the temperature of the fat, then return the pot to the heat and shake it vigorously as the kernels pop.
Listen for the popping sounds carefully as the kernels cook. When you hear several seconds of silence between pops, the popcorn is done.