Bacon Popcorn Drizzled with Creole-Spiced Butter

Preparation

*To make clarified butter, melt 1 pound unsalted butter in a large saucepan on medium-high heat, and allow to boil. Continue boiling until it forms a foamy white surface then eventually clears and stops bubbling. Remove from heat and strain through a cheesecloth or coffee filter into a glass jar. Clarified butter can be stored in an airtight container for 3–4 weeks, or in the refrigerator for several months.

For Creole-Spiced Popcorn Seasoning:

Heat clarified butter over medium heat until bubbling. Add spices and stir. Continue to heat for 1 minute. Remove from heat and keep warm.

For Popcorn:

In a heavy-bottom pan, heat grease on medium-high. Heat with 3 kernels of corn until the kernels pop, about 4 minutes. Remove popped kernels.

Pour in popcorn and stir with a wooden spoon to coat kernels. Place lid on pot and continue to heat until kernels begin to pop. Turn off heat. With lid tightly secured, shake pot to ensure that all kernels pop. Continue to agitate until the popping slows, 1–2 minutes.

Remove from heat and immediately transfer to a large serving bowl. Sprinkle with salt and Creole-Spiced Popcorn Seasoning.

Adapted from Kevin Belton’s New Orleans Kitchen by Kevin Belton, reprinted by permission of Gibbs Smith.