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.
- 1/3 Cup bacon fat
- 1/2 Cup white popcorn kernels
- 1/4 Cup shaved Parmesan, for garnish
- 1/4 Cup diced chives, for garnish
- Dash of truffle oil
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.