Bacon Butter Popcorn Recipes

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, then crumble finely. Pour the fat from the skillet into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup fat; if there is more than 1/4 cup bacon fat, pour off the extra. Set the skillet aside.
• Pour the bacon fat into a stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they begin to sizzle, add the remaining kernels and shake to coat in the oil. Cover the pot and cook, shaking frequently, until the popping has almost stopped (a pop every second or two), about 5 minutes. Remove the pot from the heat and keep covered.
• In the skillet used for the bacon, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits on the bottom of the skillet. Stir in the crumbled bacon and then pour the mixture over the popcorn; toss well to coat all of the kernels. Season with salt and toss again. Serve immediately.

Steps:

• Place 16 slices bacon on a rack in a baking pan, top with 1/2 cup brown sugar and bake at 400 degrees until crisp, 12 minutes; chop. Make stove-popped corn using bacon drippings in place of oil. Toss the popcorn with the bacon, smoked paprika and salt.

Steps:

• Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
• Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

Steps:

• Preheat your oven to 250º.
• Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
• Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
• Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
• Refrigerate.