Popcorn with Bacon and Parmesan
I made this for first time when my mate, big man Carlos, came over to watch a game. I’d fried up some bacon that morning and when I looked over at leftover fat, I thought, “Hmm, I wonder if that could work with popcorn.” It more than worked: Carlos went mad for it. He was scooping it out of bowl, talking with his mouth full, saying, “Man, this is freaking amazing! We’ve got to package this.” But, of course, beauty of this snack is its freshness and warm melted cheese. He’s right . . . this popcorn is off charts. Makes about 8 cups of popped popcorn.
Ingredients
6 slices bacon (about 6 ounces), finely chopped
2 tablespoons canola oil
1/2 cup organic popcorn kernels
1 1/4 teaspoons kosher salt
1 1 1/2-ounce piece Parmesan cheese
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Heat a large heavy skillet over medium-high heat. Add bacon and cook, stirring as fat renders, for about 5 minutes, or until bacon is crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Pour bacon fat into a small bowl, leaving brown solids behind. Reserve bacon fat.
Heat a large heavy pot over medium-high heat until hot. Add oil and popcorn kernels and cover pot. Once kernels begin to pop, using pot holders, shake pan constantly over heat as kernels pop for about 5 minutes, or until all kernels have popped.
In a large bowl, toss popcorn with bacon, reserved bacon fat, and salt. Using a Microplane grater, finely grate most of Parmesan over popcorn and toss to coat. Grate more cheese on top and serve immediately.
