I dug out some black truffle salt for another thread ad started craving.
I found an interesting “recipe” that involved testing the oil temp with a few kernels, adding the rest when they pop, then removing the pan for 60, 30, 20 seconds so they all came to the right temp and pop together. Sounds good, right?
Popcorn is an infrequent indulgence for us so I don’t hold back on the fat! I use bacon grease in my pan on the stovetop, and plenty of it. Once the popcorn is done, I dump it into a bowl and add butter directly back to the hot pan, letting it brown and the water cook off completely before pouring it over the popcorn. We usually make enough to fill this bowl, which every child of the 80s will remember: