Perfect Popcorn

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When I was kid I spent my summers at our summer home in Wisconsin and every night while playing Scrabble or Uno we would make a huge bowl of popcorn.  I grew up eating really good popcorn that was popped in oil and topped with butter and salt.   It as warm, fluffy and crunchy.  My favorite part of the bowl was eating the few half popped kernels that sunk to the bottom of the bowl.

As an adult I cannot bear to eat microwave popcorn so I make the real deal.  I’ve experimented with different oils and toppings over the years and popcorn cooked in 1/2 bacon fat and 1//2 canola oil topped with sal de Provence (salt with herbs de Provence mixed in) is my favorite.  You don’t even need butter, it is that good.

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Perfect Popcorn

Prep Time 11 minutes

Cook Time 11 minutes

Ingredients

• Popcorn:
• 1/2 cup popcorn
• 1 tbs rendered bacon fat
• 1 tbs canola oil
• Topping:
• 1/2 cup popcorn
• 1 tbs rendered bacon fat
• 1 tbs canola oil
• 1 teaspoon sal de provence

Instructions

1. Render Bacon Fat. I keep leftover rendered bacon fat in the fridge for later use. If you don't keep rendered fat in your fridge, you can render by cooking 4 slices of bacon. If you don't eat pork you can substitute an extra tbs of canola oil or any other high temperature cooking fat or oil.
2. Add 1 tbs of bacon fat and 1 tbs of canola oil to a popper or heavy pot on high heat.
3. Put one kernel of popcorn in the pot. When the kernel pops add the remaining corn kernels to the pan.
4. With the lid ON shake the pan so the kernels don't burn.
5. Stir or shake pan until the kernels slow up in their popping. There should be 3-4 seconds between pops.
6. Pour popcorn into bowl and sprinkle with sal de Provence. Although bacon fat is salty I don't think it is salty enough. The herbs combined with the bacon fat is delicious!