Bacon Fat Heirloom Popcorn Recipe

Heat oil

Place a large heavy-bottomed pot (3–4 qt) over medium-high heat. Add 2 tbs high-smoke-point oil and 2 tbs butter. Drop 2–3 popcorn kernels into the pot and cover. When they pop, the oil is hot enough.

Pop the kernels

Add the 3 cups heirloom popcorn kernels in an even layer. Cover, reduce heat to medium, and gently shake the pot occasionally to prevent burning. Leave the lid slightly ajar to let steam escape. Once popping slows to 2–3 seconds between pops (about 3–4 minutes), remove from heat.

Transfer the popped popcorn to a very large bowl, leaving any unpopped kernels in the pot. Keep warm.

Prepare bacon and fat

If you haven't already rendered bacon fat, cook 4 slices of bacon in a skillet over medium until crisp. Transfer bacon to paper towels to drain and chop when cool. Carefully pour off and reserve approximately 3 tbs of the bacon fat (strain through fine-mesh if needed).

Warm fat and flavorings

In the now-empty warm skillet or a small saucepan over low heat, combine the 3 tbs rendered bacon fat with 1 tbs finely grated Pecorino (reserving a pinch for finishing), 1 tsp smoked paprika, 1 tsp freshly ground black pepper, and 1 tsp light brown sugar (optional). Stir until the cheese melts into the fat and the sugar dissolves, about 1 minute. Remove from heat.

Taste the flavored fat and adjust: add an extra pinch of salt if needed. Remember the cheese adds saltiness, so be conservative.

Drizzle the warm bacon-fat mixture evenly over the popped popcorn while tossing gently with two large spoons or by covering the bowl and shaking. Work in small batches to coat evenly—you want light coverage so the popcorn stays crisp.

Add the chopped crisp bacon to the popcorn and toss to combine so pieces distribute evenly.

Sprinkle the remaining grated cheese over the popcorn, followed by 1 tsp flaky sea salt (or to taste). Add the 1 tbs thinly sliced fresh chives and, if using, 1 tsp chili crisp or a few drops of your favorite hot sauce. Toss gently to combine.

Transfer to a serving bowl and serve immediately so the popcorn remains crisp. Leftovers can be stored in an airtight container at room temperature for up to 24 hours; re-crisp briefly in a low 250°F (120°C) oven if needed.