Shane finished up his work at the grad library early , so we grabbed a quick drink and some fries at Ashley’s before braving the bitter cold to catch the bus home. Having sufficiently spoiled our appetites with delicious pub fries, we scrapped our dinner plan and made popcorn later in the evening before settling in to watch movies under our cloud-like duvet.
Over the summer, Kevin and Jill blew us away with by making kettlecorn with bacon fat, a snack we couldn’t wait to try on our own. I’ll be honest – until quite recently, I had only made popcorn in those potentially cancerous microwave bags. I had no idea the stove-top method was so easy – or delicious! We now keep bacon fat in the fridge for expressly this purpose – oh, and also Brussels sprouts. Mmm.
To make bacon fat popcorn, melt about a tablespoon of fat in a large pot. When it’s good and hot, add half a cup of kernels, then cover with a spatter screen. The kernels should start popping pretty quickly, so keep an eye and an ear out, and toss the kernels around frequently to ensure an even pop and avoid burning. When the popping slows, toss the popped goodness with some salt and eat up! Half a cup of kernels made 8-10 cups of popped corn in about 7 minutes from start to finish.