Epic Popcorn

Well, the MasterChef premiere airs tomorrow… probably a good time for a truly epic popcorn recipe!

In our household, I never, ever make the popcorn. I CAN make popcorn, but my husband is so much better at it – he’s a proper popcorn making ninja. Even when just basic buttered/salted popcorn, he’s just gifted at getting the right temperatures, the perfect amount of butter, the right amount of salt.

Plus, really… popcorn always tastes better when someone else goes to the effort, right?

Anyway, today’s blog entry is his own creation: Epic Popcorn. This is loaded with bacon, bacon drippings, cheese, AND some jalapeno kick – it’s not high cuisine, and it’s not diet food by any stretch of the imagination. It is, however, the best popcorn I’ve ever had!

As Porter likes to say, “It’s a fun and simple way to take something normal and make it truly awesome.”

Oh, it is that! I married a GENIUS.

Hope you enjoy this as much as we do.

Porter’s Epic Popcorn

1 lb bacon, chopped.
Popcorn kernels
Butter, optional
Jalapeno powder*
Salt
Cheddar cheese, finely shredded

Fry up the bacon as crispy as you would like. Strain off the bacon, reserving the drippings.

Use some of the bacon drippings – about as much as you’d normally use butter or oil – to pop the popcorn. If you’re using an air-only popper, skip this step.

Toss the popped popcorn with bacon drippings, alone or combined with a bit of melted butter. Be sure that the drippings (and butter, if using) are NOT super hot, or it will ruin the popcorn.

Season the popcorn with jalapeno powder and salt, to taste. Toss well to combine.

Sprinkle popcorn liberally with shredded cheddar cheese, top with bacon.

Enjoy!

* Jalapeno powder is just dried, pulverized jalapeno peppers. We buy ours from Midwest Supplies. It adds a ton of flavor to popcorn, without all of the crap found in store bought popcorn seasonings!

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4 thoughts on “Epic Popcorn

  1. The jalapeno powder is really great stuff! It’s a very fine powder, so it’s easy to accidentally breathe some in which is harsh on the lungs. If you mix it in with the butter/bacon drippings, you can avoid that. I use quite a bit, though I never measure. Try it, it’s great!

    Oh, the key to getting the butter and salt right is the (patent pending) triple addition method. If you just pour all the butter on top you get soggy popcorn, that’s no good. Add 1/3, add some salt, mix, repeat. I like my butter/bacon drippings barely liquid, still sort of thick from the last solids that are still a colloid in the butter solution.
    Ok, there’s no patent pending, but there should be!

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