What’s Poppin’?

I make homemade popcorn alot. Like twice a week at least. I pop it on the stove because when we moved into our current rental, it didn’t come with a microwave or a whole lot of counter space. We ended up just not getting one and honestly haven’t missed it! Sure microwave popcorn would be so much easier, but there’s just something about homemade that I can’t replace with anything else.

This week, for a treat, I made Guy Fieri’s Bacon-Jalapeño Popcorn for movie night on the couch. I love that it used rendered bacon fat to cook the jalapeños and the popcorn! It was finished with fresh grated parm and I added a pinch of Maldon Smoked Sea Salt Flakes for an extra depth of flavor.

One thing many people think when making your own popcorn is that you need a special pan. You really don’t. I’ve heard countless stories of popcorn being popped in a big cast iron skillet with nothing more than a dab of Crisco and a sprinkling of salt as well as popping in a beautiful Le Creuset dutch oven with olive oil and herbs. I simply use the big soup pot that came with my Rachael Ray pots-and-pan set I received as a gift over a decade ago and switch up fats and seasonings to suit my mood.

What is your favorite popcorn topping?

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