Cape Gazette
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J&D’s Hickory Bacon Salted Popcorn

By PEPPERS | May 03, 2013

INGREDIENTS:

1/2 cup bacon grease

3/4 cup unpopped popcorn kernels

1 teaspoon J&D’s Hickory Bacon Salt

3 tablespoons bacon bits

1 cup shredded Cheddar cheese

DIRECTIONS:

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 J&D’s Hickory Bacon Salt and stir. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

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