My favorite way to fix popcorn, (no its not with the microwave) it’s with a lot of garlic and bacon. At least that was my favorite way to fix it until last week when I was doing a class in Quebec, Canada it was Bacon Cheddar Popcorn. My next popcorn adventure is going to be combining the two recipes. Here are the 2 recipes.
Bacon Garlic Popcorn
4 to 6 slices smoked bacon
1 tablespoon vegetable oil
4 to 6 large cloves garlic, sliced thin
1/2 cup popcorn kernels
Garlic salt to taste
In a skillet, fry the bacon over medium heat until crisp, drain on paper towels, and crumble.
Pour 3 tablespoons of the bacon grease into a stove top popcorn or a deep heavy saucepan with a lid, add the oil. Heat over a medium high heat; add the sliced garlic and sauté until it turns light golden brown. Add the popcorn and bacon, cover and shake the pan until the popping stops.
Pour into a large bowl and season with garlic salt to taste.
Bacon-Cheddar Popcorn
4 slices smoked bacon
1 tablespoon vegetable oil
1/2 cup popcorn kernels
1/2 pound extra-sharp cheddar cheese, finely grated
Salt to taste
Preheat the oven to 250º degrees F.
In a skillet, fry the bacon over medium heat until crisp, drain on paper towels, and crumble, finely.
Pour 3 tablespoons of the bacon grease into a stove top popcorn or a deep heavy saucepan with a lid, add the oil. Heat over a medium high heat; until the mixture begins to smoke. Add the popcorn, cover and shake the pan until the popping stops. Pour the popcorn into a large heatproof pot, add the cheese, bacon and salt and toss. Heat in the oven until the cheese is melted, about 5 minutes. Serve hot.
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