Ingredients
- 4 Bacon Strips (Thick Cut)
- ½ Cup of Corn Kernels
- ½ Tablespoon of Unsalted Butter
- 1 Teaspoon of Salt
Steps
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Heat your Blackstone griddle to medium-high heat and cook bacon until crisp. About 6-7 minutes.
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Drain the bacon on a bit of paper towel and let cool, then chop small.
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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 âpoppingâ sound stops. (Be sure to keep the cover on until the popping stops, otherwise, your corn will fly!)
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Once the corn kernels are popped, add the butter and salt and toss to coat evenly.
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Garnish the popcorn with the chopped bacon and serve hot.