Duck Fat Popcorn 2 Ways

Duck fat makes everything taste better, so what better way to jazz up popcorn night than with this rich, flavorful ingredient? Cacio e Pepe brings favorite Italian flavors like Pecorino cheese and black pepper to snack time, while the sweet and salty option coats every kernel in a coconut-milk based caramel sauce.

Cacio e Pepe Popcorn

Yield: 6 servings
Active Time: 5 minutes
Total Time: 25 minutes

Ingredients:
½ cup sprouted popcorn kernels
3 tablespoons EPIC Cage-Free Duck Fat
1 cup Pecorino Romano, finely grated
1 teaspoon ground black pepper
1 teaspoon flaky sea salt

Instructions:
Add duck fat to a high-sided Dutch oven with a lid. Melt over medium heat, then add 3 popcorn kernels. When kernels pop, add remaining kernels, top with the lid, and shake pan. Cook until popcorn stops popping, about 4 to 5 minutes. Shake pan several times during cooking. Remove lid and pour popcorn into a large bowl. While still warm, sprinkle with cheese, pepper, and salt. Toss until coated and cheese has melted.

Sweet & Salty Popcorn

Yield: 6 servings
Active Time: 15 minutes
Total Time: 1 hour

Ingredients:
½ cup sprouted popcorn kernels
3 tablespoons plus 2 teaspoons EPIC Cage-Free Duck Fat, divided
½ cup coconut sugar
1 tablespoon honey
3 tablespoons water
2 tablespoons coconut milk
1 teaspoon sea salt

Instructions:

Make the popcorn
Preheat oven to 300°F degrees. Add 3 tablespoons duck fat to a high-sided Dutch oven with a lid. Melt over medium heat, then add 3 popcorn kernels. When kernels pop, add remaining kernels, top with the lid, and shake pan. Cook until popcorn stops popping, about 4 to 5 minutes. Shake pan several times during cooking.

Make the caramel sauce
Whisk coconut sugar, honey, and water In a medium saucepan over medium-high heat. Cook until the sugar dissolves, about 5 minutes, swirling the pan several times during cooking. Reduce to simmer, then whisk in coconut milk and remaining 2 teaspoons of duck fat. Once fully incorporated, whisk in duck fat and salt.

Bake the popcorn
Arrange popcorn on a sheet tray and drizzle with caramel sauce; toss to coat. Bake for 40 minutes, stirring every 10 minutes. Remove from oven and let sit for 5 minutes before serving.