Maybe this is obvious but it was enough of a revelation that I thought I’d document it. After flirtations with curry flavored coconut oil popped popcorn (excellent), I cast around for other ways to impart a unique flavor to popcorn.
My Irish immigrant father kept a jar of bacon fat in the fridge when I was growing up. We used it to fry eggs and, alarmingly, to fry toast as well. The evolution of the bacon craze has arrived at its natural conclusion: the coronation and rebranding of “bacon butter” and I have again started saving bacon drippings.
Fast -forward to a late night inspiration. Popcorn popped in bacon fat, liberally salted and sprinkled salt-bae-style with smoked Spanish paprika is the rare snack that tastes as amazing as it sounds.