When I was kid I spent my summers at our summer home in Wisconsin and every night while playing Scrabble or Uno we would make a huge bowl of popcorn. I grew up eating really good popcorn that was popped in oil and topped with butter and salt. It as warm, fluffy and crunchy. My favorite part of the bowl was eating the few half popped kernels that sunk to the bottom of the bowl.
As an adult I cannot bear to eat microwave popcorn so I make the real deal. I’ve experimented with different oils and toppings over the years and popcorn cooked in 1/2 bacon fat and 1//2 canola oil topped with sal de Provence (salt with herbs de Provence mixed in) is my favorite. You don’t even need butter, it is that good.
makes 2 HUGE servings
1/2 cup popcorn
1 tbs rendered bacon fat
1 tbs canola oil
1 teaspoon sal de provence
Popcorn- I like Pop Secret
Bacon Fat- duck fat can also be used if you don’t eat pork, duck fat is really good too
Canola Oil- you can use all bacon fat, but I think the popcorn tastes to baconey, so I cut the flavor with canola oil
Sal de Provence- if you don’t have sal de Provence you can or herbs de provence you can top with plain salt
Render Bacon Fat. I keep leftover rendered bacon fat in the fridge for later use. If you don’t keep rendered fat in your fridge, you can render by cooking 4 slices of bacon.
Add 1 tbs of bacon fat and 1 tbs of canola oil to a popper or heavy pot on high heat. Put one kernel of popcorn in the pot. When the kernel pops add the remaining corn kernels to the pan.
With the lid ON shake the pan so the kernels don’t burn.
Stir or shake pan until the kernels slow up in their popping. There should be 3-4 seconds between pops.
Pour popcorn into bowl and sprinkle with sal de Provence Although bacon fat is salty I don’t think it is salty enough. The herbs combined with the bacon fat is delicous!