Pancetta And Parm Popcorn

1. 1

   Place the pancetta in a cold, large, heavy-bottomed soup pot.

2. 2

   Bring to medium heat and slowly render the pancetta, stirring occasionally and making sure it does not burn, until very crispy.

3. 3

   Set the pancetta aside to drain and reserve the fat in the pot.

4. 4

   Add 3 test kernels to the pot and cover.

5. 5

   Once they pop, add the rest of the kernels and partially cover to let out steam.

6. 6

   Once they start popping aggressively, shake the pot to keep things moving.

7. 7

   Make sure to not keep the cover completely sealed; always let it vent to insure maximum texture.

8. 8

   Once the popping frequency slows down, take it off the heat.

9. 9

   In a small food processor, blend the salt and sugar to create a popcorn dust.

10. 10

    Add the butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste.

11. 11

    Shake vigorously to mix.

12. 12

    Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.