Ingredients

1/3 C organic popping corn

3 T + 12g melted bacon fat

2 tsp espelette pepper

1 tsp fresh ground black pepper

2 tsp popcorn salt

1/4 C finely grated parmesan

8g tapioca maltodextrin

Instructions

Place three tablespoons of bacon fat in bottom of popcorn machine. Add popping corn and allow machine to run until the popping slows. Remove from the machine and toss in a mixing bowl with espelette, black pepper, salt, and parmesan. Mix remaining bacon fat with tapioca maltodextrin. Sprinkle bacon powder over popcorn and serve.

Ingredients

½ C unsalted butter, room temperature	1 tsp baking soda	(Bacon Buttercream)
1 C dark brown sugar	1 tsp cinnamon	12 egg whites
½ C granulated sugar	1 tsp ground ginger	1 T salt
¼ C turbinado sugar	1 tsp ground allspice	3 C dark brown sugar
2 large eggs	½ tsp ground cloves	36 oz butter
½ C molasses	½ tsp kosher salt	½ C rendered bacon fat
2 T grapeseed oil
2 C AP flour

Instructions

Combine together butter, granulated sugar, and brown sugar and whisk on high speed in a mixer until light and fluffy. Add in eggs, molasses, and oil and whisk to combine. Add in flour and all dry spices and salt and allow to mix until just combined. Roll cookie dough into a cylinder in plastic wrap and refrigerate over night. Slice cookies into quarter inch disks and sprinkle with turbinado sugar. Bake at 400 degrees until the edges are set and the center is still soft. Remove from the oven and allow to cool completely before using.
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