B acon fat has a unique, rounded, umami-rich flavor that works well in both sweet and savory dishes. Therefore, it 5️⃣ is always a good idea to save any leftover bacon fat after cooking. Make sure to scrape the bottom of 5️⃣ the pan to get all the flavorful, caramelized bacony bits. Bacon fat can make almost any dish more delicious and 5️⃣ add an extra boost of flavor. Use it for sautéing potatoes, frying chicken or, if you want to elevate your 5️⃣ dessert game, making today's bacon fat salted caramel. I love it drizzled over popcorn or pancakes, but my favorite is 5️⃣ to use it as a topping for vanilla ice cream. Also, you don't even need to use any salt because 5️⃣ the fat alone gives the caramel a good, salty twang.

Bacon Fat Salted Caramel

This alchemical, mood-enhancing, and furiously tasty 5️⃣ recipe transforms those icky bits of gooey, caramelized bacon fat stuck to the bottom of the frying pan into a 5️⃣ luxuriant and thought-provoking dessert. If you want to add further depth of flavor, use smoked bacon (smoked sea salt would 5️⃣ also work).

Serves 2-4

2-3 tbsp bacon fat (or a mix of bacon fat and butter)
50g brown sugar
80ml double cream
1 tsp vanilla extract (optional)

Serve hot just as it is, poured over popcorn, pancakes, or ice 5️⃣ cream. Alternatively, decant into a jar or container and leave to cool. Seal and store in the fridge for up 5️⃣ to three weeks or the freezer for a few months. Bring back to room temperature before using; and if it 5️⃣ crystallizes, simply bring to a boil.