Crimson Bacon Popcorn

1. 1

   Heat the bacon fat in a deep 3 quart saucepan over medium high heat.

2. 2

   Once melted add one kernel, cover the pan with the lid and wait for the kernel to pop.

3. 3

   Once it pops, pour in the rest of the kernels forming a single layer on the bottom of the pot.

4. 4

   Replace the lid and shake frequently until the popping has subsided and all kernels are popped.

5. 5

   Remove lid carefully, taste and season with kosher salt.

6. 6

   Once cooled, it can be stored in a large zipped bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.