12713 Bacon-Cheddar Popcorn Wed Aug 06 07:52:26 -0700 2008 Fri Feb 06 17:14:03 -0800 2009 Licensed http://www.chow.com/recipes/12713 Sat, 07 Feb 2009 01:14:03 GMT For ages, bacon has had an affinity with corn and cornmeal in any number of traditional American dishes (succotash, johnnycakes, corn chowder, crackling cornbread), so why shouldn't it, along with tangy cheddar cheese, be used to give popcorn a whole new character? What's essential here for optimal flavor is that the bacon fat be added to the cooking oil. To keep the popcorn from losing all crispiness, place it in the oven just till the melted cheese coats the popped kernels the way butter normally would.

]]>
  • Preheat the oven to 250°F.
  • In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble finely.
  • Pour 3 tablespoons of the bacon fat into a stove-top popcorn popper or deep, heavy saucepan with a lid, add the oil, and heat over moderately high heat till the mixture begins to smoke. Add the popcorn, cover, and shake the pan till the popping stops. Pour the popcorn into a large ovenproof pot, add the cheese, bacon, and salt, and toss. Heat in the oven till the cheese is melted, about 5 minutes. Serve hot.
    • ]]>     http://www.chow.com James Villas 50 Main 4 slices cured bacon

    ]]>     1 tablespoon vegetable oil

    ]]>     ½ cup popcorn kernels

    ]]>     ¼ pound extra-sharp cheddar cheese, finely grated

    ]]>     Salt to taste

    ]]>