Pepperoni Powder
Rendered pepperoni fat becomes a savory, sprinkleable powder for adding bold pizza-shop flavor to popcorn, snacks, and finished dishes.
Prep 15 min · Cook 15 min · Total 1 hr · Makes about 2 cups
Ingredients
- 2 pounds pepperoni slices
- 1 tbsp butter
- 2 cups tapioca maltodextrin
Directions
- Combine the butter and pepperoni slices in a medium saucepan with a heavy bottom, and set it over medium heat. Cook, stirring now and then, until the pepperoni has given up its fat and the slices look like firm little coins, stopping just before they burn. You should have about 1/3 cup of fat.
- Pour off ¼ cup of the pepperoni fat into a large mixing bowl, and leave it until it reaches room temperature. If you’d like, save the extra fat for popping popcorn.
- When the fat has cooled, whisk in the tapioca maltodextrin gradually. You may not use the full 2 cups. When it looks like clumpy powdered sugar, push it through a tamis or fine-mesh strainer to lighten the texture, so it’s ready to sprinkle over popcorn or anything else that needs a hit of pepperoni flavor.