Kevin Bacon Popcorn Recipes

BACON POPCORN

Steps:

• Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
• Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

KEVIN BACON POPCORN

Steps:

• Place 16 slices bacon on a rack in a baking pan, top with 1/2 cup brown sugar and bake at 400 degrees until crisp, 12 minutes; chop. Make stove-popped corn using bacon drippings in place of oil. Toss the popcorn with the bacon, smoked paprika and salt.

BACON JALAPENO POPCORN

Steps:

• 1. Set a large, heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and browned and the fat has rendered, about 8 minutes. Add the jalapenos to the pot and stir well. Cook for 2 minutes, or until the jalapenos are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapenos to the plate. Set aside.
• 2. Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot. Shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
• 3. Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapenos, the Parmesan, and the salt. Toss well to mix. Serve warm.