I’m old-school when it comes to popcorn—a stove-top popping traditionalist.
My kids wish I would just buy the microwave stuff. But I just can’t bring myself to ingest that radioactive-yellow substance that coats the kernels and bag. It just seems so unhealthy.
So it’s more than a little
hypocritical ironic that I found myself drawn to making a batch of popcorn with bacon fat.
Seemed Like a Good Idea
You see, I always save the fat after making bacon. It makes mindblowingly good crispy fried potatoes. So why not popcorn?
At first, everything seemed to go OK. The fat melted down in the pot on the stove to delicious-smelling oil. It coated the kernels nicely. And they popped and pinged off the lid the same as usual.
When I removed the lid, however, something didn’t look quite right. The kernels seemed a bit smaller than normal and they were kinda dirty looking. A small price to pay for bacon popcorn, I thought.
Then I tasted some. To my great disappointment, there was no fabulous burst of bacon flavour. It wasn’t even salty! There was just a disappointing blandness and a mouth-coating oily aftertaste.
A Big Mistake
Undeterred, I decided to some butter and salt might help. Then I wolfed down the whole bowl, trying to convince myself it was delicious… BIG mistake.
I spent the rest of the night and even the next morning moaning about the greasy lump of lead in my gut.
Have you had any luck making bacon popcorn? If so, leave your tips in the comments section!