I Needed a Good Snack and Found it at The Market

Today I needed a snack. You know that feeling, when you need a really good snack? The kind of snack, that if not fully satisfied, you’ll just keep grazing until you are in full-on snack attack mode which for me consists of anything that is within arms’ reach. 

So, I had been working all day and the weather was not sunny and bright, but a little gray. The kind of gray that you just want to snuggle up with a blanket, a good movie and popcorn…yes, it was a popcorn kind of day.

I must admit that I am a bit of a popcorn connoisseur (or snob, depending on how you define “connoisseur”). You will not find microwave popcorn at our house — Nooo — it must be made from one of the two “s’s” — stovetop or scratch.  

As luck would have it, I had bought popcorn and bacon from the Downtown Farmers’ Market and I knew what had to be done.  It was a bacon popcorn kind of snack day!

Just thinking about the smoky yumminess was making me even hungrier, but when it comes to really good bacon popcorn, patience is part of the recipe. 

Making popcorn from scratch on the stovetop can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan.  I have to admit, it did take a few tries to get it right, however it was well worth it.  A warning, once you make stovetop popcorn, it might be hard to have it any other way, but take one for the team and give it a try.

Bacon Popcorn Ingredients

• 1 lb. bacon (I use Des Moines Bacon Company)
• ¾-cup good quality (I use white!) popcorn if using a larger stockpot (If smaller, ¼ cup)
• A 3-quart covered saucepan/pot with handles
• Salt to taste
• Butter (optional)

The Process

• Cook your bacon according to the package and reserve the grease.
• Set bacon aside.
• Pour grease into your stockpot to fully cover the bottom.

  

• Pour popcorn kernels into stockpot and let them soak in the bacon grease for about 30 min.  Be sure all kernels are fully immersed in bacon grease.
• Place stockpot on stove/burner (if not already).  Turn burner on to med-high heat.  Make sure you have your lid on your stockpot.
• When you hear the first kernel pop – REMOVE your stockpot off the burner for 45 seconds.  Sounds strange, but it will allow all of the kernels to heat up more evenly and you’ll have more popped kernels. Then place back on med-high heat burner.
• Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release.
• As the popping slows to several seconds between pops, remove the pan from the heat, remove the lid releasing the steam (be sure to not have your face over the top of your stock pot), and dump the popcorn a bowl. 

Nearly every kernel popped!

• Add salt to taste (and butter too).

 

The specs that look like pepper are little bits of bacon from the grease.

This was the perfect snack for getting me re-charged for the rest of the workday.  

 

And an added bonus, I had bacon leftover for dinner…A Turkey Bacon Caprese Wrap with tomatoes from Grade A Gardens — another Farmer’s Market fave!

 

Until next time.

From May to October, find your handful of happiness at the Downtown Farmers’ Market featuring nearly 300 family farmers, bakers, artists and crafters from around the state. To learn more, click here.