Bacon Popcorn Recipe

Bacon Popcorn

Makes 4 servings

1/2 pound Fantasma's Finest Sugar Cured Smoked Bacon

2-3 tablespoons reserved bacon fat

1 cup popcorn kernels

A few shakes of Excalibur Sweet & Sassy Garlic Pepper (available in our retail store)

Cook bacon by whatever method you prefer until it is crisp. Strain the bacon fat into a clean container; you will have more than you need for this recipe. Place bacon strips on a paper towel to blot any excess grease and allow to cool. Slice strips into bite-size pieces; set aside.

Add bacon fat to the bottom of a Dutch oven or a stovetop popcorn popper and warm the fat over medium heat until it returns to liquid. Add 2-3 popcorn kernels, place the lid on the pan and wait for them to pop.

Remove the lid and add the remaining kernels. Cover the pan with the lid and allow corn to pop, shaking slightly every 30 seconds so it does not burn, and until the popping sounds cease.

Remove the pan from the heat. Carefully remove the lid and season the hot popcorn with the seasoning blend, add bacon pieces and serve while hot, although it also tastes good cold!