- Prep time
- 10 minutes
- Cook time
- 15 minutes
- 4 servings
For those who consider bacon its own food group, this pork-infused popcorn will help you get a few extra servings in easy. Cooked in bacon fat and tossed with fresh bacon crumbles, this little piggy is pure bacony bliss.
- 10 pieces raw bacon
- ⅔ cup popcorn kernels
- 2 tablespoons unsalted butter
- 6 sage leaves
- 4-6 tablespoons grated Pecorino Romano cheese
Cook bacon to desired crispiness, reserving fat rendered from cooking. Crumble bacon and set aside.
To pop popcorn on the stovetop, use a heavy-bottomed pan with a tight-fitting lid. Heat ¼ cup bacon fat and 3-4 kernels over medium heat, covered. When test kernels pop, add remaining kernels and cover.
Remove pot from heat and shake with lid on for 30 seconds. Return to stove over medium-high heat. Jiggle pot every few seconds to let popped kernels rise and unpopped kernels sink to the bottom. Vent lid after shaking so steam can escape and popcorn won’t be soggy. Remove pot from heat when pops slow to every 5 seconds.
Heat 2 tablespoons bacon fat and butter in a small pan, then fry sage leaves for about 6 seconds, or until crisp. Toss hot popcorn with the melted butter and bacon fat and crumbled bacon, then sprinkle with fried sage and grated cheese.