Procedures

1. 1

   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.

2. 2

   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.

3. 3
   
   

   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.