Bacon Fat Popcorn Recipe

Render bacon fat and crisp bacon

Place the 6 slices of bacon in a cold skillet in a single layer. Turn the heat to medium-low. Cook slowly, turning occasionally, until the bacon is deeply browned and the fat has rendered, about 12–18 minutes depending on thickness. As the bacon cooks, it will release liquid fat; keep an eye so it doesn’t burn. When bacon is crisp and golden, transfer bacon to a paper-towel-lined plate to drain. Reserve the rendered fat in the skillet (or carefully pour it through a fine mesh strainer into a heatproof bowl). Let the fat cool slightly but remain liquid. Crumble or chop 2–3 slices of the cooked bacon for garnish; reserve the rest for another use or additional garnish.

Measure out 3 tablespoons of the strained rendered bacon fat for the popcorn. If the rendered fat is very small in quantity, add up to 1 tablespoon neutral high-smoke-point oil to reach 4 tablespoons total fat; this helps prevent burning and ensures even popping.

Heat the fat and pop the corn (stovetop method)

Use a 3–4 quart heavy-bottomed pot with a tight-fitting lid. Add 3 tablespoons rendered bacon fat and 1 tablespoon neutral oil to the pot and set over medium heat. Drop in 3 popcorn kernels and cover. When those test kernels pop (about 1–2 minutes), remove the lid, add the remaining 1 cup popcorn kernels in an even layer, and cover. Return the pot to medium-high heat. Once popping starts, gently shake the pot every 10–15 seconds to keep kernels moving and prevent scorching. Keep the lid slightly ajar (use a wooden spoon to prop it if needed) to allow steam to escape so popcorn stays crisp. When popping slows to 2–3 seconds between pops, remove the pot from heat.

Immediately transfer popped popcorn to a large bowl to prevent leftover kernels from steaming and becoming chewy.

Season and finish

While the popcorn is still hot, sprinkle the 1 teaspoon fine sea salt (or popcorn salt) evenly over the popcorn, followed by 1 teaspoon smoked paprika if using. Toss gently to coat. Sprinkle 2 tablespoons grated Parmesan evenly if using, then add the crumbled cooked bacon pieces and toss again. Taste and adjust seasoning: add more salt, a pinch more smoked paprika, or extra Parmesan to preference.

If desired, finish with a grind of freshly ground black pepper and a very light pinch of coarse salt for texture. Serve immediately so the popcorn remains crisp.