Crimson Popcorn, Truffle Sea Salt, Parmesan Reggiano, Applewood Smoked Bacon
Serve with St. Supery Rutherford Estate Merlot.
½ cup Rancho Gordo Crimson Popcorn
2 oz. Butter, melted
Truffle Salt-to taste
¼ cup Parmesan Reggiano Cheese- finely grated
½ cup Hobbs Applewood Smoked Bacon, chopped
Cook bacon until crisp, drain and reserve the bacon fat. Allow the bacon to cool, place in a food processor and pulse grind on and off to a small fine crumble.
Pop the popcorn kernels in a tall covered pot in 1 oz. bacon fat over medium-high heat until all the kernels pop.
While the popcorn is still hot combine in a mixing bowl with the Parmesan Reggiano, crumbled bacon, melted butter, and truffle salt to taste.
*Create your own variations with other cheese, seasoned salts or garnishes.
We use favorite local suppliers Rancho Gordo Premium Crimson Popcorn and Hobbs Applewood Smoked Bacon.