Bread of your choice
Tender Belly Habanero Bacon
Salt & pepper
.5 cup popcorn kernels
3-4 tbsp bacon fat
Tender Belly Habanero bacon, chopped
In a Blue Carbon Steel Frying Pan, render bacon over low heat and then turn heat to medium to ensure your desired level of crispiness.
Remove bacon and put on a wired rack to keep the bacon crispy.
Drain off 3 tablespoons of bacon fat to reserve for the popcorn and toast both sides of your bread in whatever fat is left.
Spread a layer of mayo on both pieces of bread.
Lay down tomatoes on one slice and sprinkle with salt, pepper, and a little olive oil.
Then add lettuce, a little salt and pepper, and your crispy bacon, and top with the other slice of bread.
In a Stock Pot, add bacon fat over medium-high heat.
Put a single layer of popcorn kernels to cover the bottom of the pan and immediately cover the pot with the lid.
When you hear the first few kernels pop, shake the pot back and forth until you don’t hear any more popping.
Toss popcorn with chopped bacon and salt.