Ok, people? If you’re in the mood for a snack, you should probably be aware that stovetop popcorn is pretty much the cheapest option possible, it’s really tasty, and it’s super-easy. You should also be aware that cooking said popcorn with bacon fat rather than olive oil is the very best thing you can do, taste-wise. This is true love, people: you’ll pry this recipe out of my cold dead hands. Or, y’know, from my blog. Whichever’s easiest.
1 cup popcorn kernels (I bought a 5-cup bag for $1.79, FYI)
3 tablespoons rendered bacon fat (or oil – it’ll be less tasty but perfectly fine.
1/2 teaspoon salt
Start with a heavy pan with a lid. Melt the bacon fat into the bottom of the pot, and put a few kernels in. When the first kernel has popped (which shows that the fat is hot enough), pour in the rest of the popcorn and the salt.
Shake the pan every 10 seconds or so until the kernels slow up in their popping. There should be 3-4 seconds between pops.
When popping slows, dump popcorn into large bowl, taste, and add salt if necessary.
The entire recipe makes about 12 cups of popped popcorn, but it keeps for a few days in ziplock baggies – munchies, anyone?