- 2 pounds pepperoni slices
- 1 tbsp butter
- 2 cups tapioca maltodextrin
Place the butter and pepperoni slices in a medium, heavy-bottomed saucepan set over medium heat. Stirring occasionally, render the fat from the pepperoni until the meat resembles hard coins and is just shy of burning. This should yield about 1/3 cup.
Measure out ¼ cup pepperoni fat and place it in a large mixing bowl to cool to room temperature. The remaining fat can be used to pop popcorn, if you wish.
Once the fat is cooled, whisk the tapioca maltodextrin into the fat a little at a time. You may not need the full two cups. Once the mixture resembles clumpy powdered sugar, pass it through a tamis or fine-mesh strainer, which will “fluff” the powder and make it perfect for sprinkling on things like popcorn.