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in cook





















| Fat | 7g | 11% |
| Saturated | 3g | 13% |
| Trans | 0g | 0% |
| Carbs | 7g | 2% |
| Fiber | 1g | 5% |
| Sugars | 0g | 0% |
| Protein | 2g | 4% |
| Cholesterol | 7mg | 2% |
| Sodium | 47mg | 2% |
| Calcium | 29mg | 3% |
| Magnesium | 14mg | 3% |
| Potassium | 32mg | 1% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 2% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 7µg | 2% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |

Ready to graduate from unsalted butter? Then try making popcorn with bacon fat for an extra-indulgent snack. A touch of truffle oil lends a subtle earthy aroma to the popcorn, and shaved Parmesan and chives are a great finishing touch.
Combine the bacon fat and kernels in a pot, cover, and cook over medium-high heat. Once popping begins, tilt the lid slightly to let some steam out and give the pot a shake. Once the popping steadies and slows down remove from the heat. Pour into a serving bowl and garnish with shaved Parmesan and diced chives and drizzle with truffle oil.