Bacon Popcorn

01Method

1. 1

   Melt the bacon grease in a large 6-quart pot over high heat. Drop in one or two kernels to test the temperature. Once those test kernels pop, pour in the rest of the kernels and put the lid on. Shake the pot continuously back and forth to prevent burning and keep unpopped kernels at the bottom. Once popping slows significantly, take the pot off the heat and allow the remaining kernels to finish.

2. 2

   Transfer the popcorn to a large bowl or paper bag. Sprinkle with half the seasoned salt, toss, and taste before deciding whether to add more. Finish by tossing with bacon bits and shredded cheddar. Store any leftovers in lunch bags or sandwich bags.