- 4 Bacon strips (thick cut)
- ½ cup of corn kernels
- ½ tablespoon of unsalted butter
- 1 teaspoon of salt
Heat your Blackstone griddle to medium-high heat and cook bacon until crisp. About 6-7 minutes.
Drain the bacon on a bit of paper towel and let cool, then chop small.
Add the corn kernels to the griddle and toss in the bacon fat. Group the kernels into a pile and cover. Cook for 5-6 minutes or until the “popping” sound stops. (Be sure to keep the cover on until the popping stops, otherwise, your corn will fly!)
Once the corn kernels are popped, add the butter and salt and toss to coat evenly.
Garnish the popcorn with the chopped bacon and serve hot.
Recipe by Nathan Lippy