Best Bacon Popcorn Recipes

BACON-CARAMEL POPCORN BALLS

Steps:

• Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
• Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
• Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
• When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
• Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
• Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
• Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
• Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.

BACON BOURBON CARAMEL POPCORN

Steps:

• Preheat your oven to 250º.
• Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
• Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
• Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
• Refrigerate.

BACON CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F.
• Place popped popcorn in a very large bowl. Prepare 2 sheet pans with nonstick spray and line with aluminum foil.
• In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.
• In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.
• Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.
• Remove from heat and stir in baking soda and vanilla.
• Pour in a thin stream over popcorn, stirring to coat evenly.
• Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.
• Store in an airtight container for up to one week.

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.

BACON-JALAPEñO POPCORN

Steps:

• Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
• 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 and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
• Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.

BACON JALAPEñO POPCORN RECIPE

Steps:

• 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 jalapeños to the pot and stir well. Cook for 2 minutes, or until the jalapeños are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
• 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.
• Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the Parmesan, and the salt. Toss well to mix. Serve warm.

BACON BOURBON CARAMEL POPCORN RECIPE - (4.3/5)

Steps:

• Preheat your oven to 250º. Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon. Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating. Once done, pour onto either parchment paper or wax paper to cool and break into pieces. Refrigerate.

DB'S CARAMEL POPCORN BACON MIX

Steps:

• Line a baking sheet with aluminum foil.
• Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
• Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
• Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
• Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
• Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
• Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
• Place popcorn mixture in the preheated oven to warm.
• Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
• Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

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.

MARSHMALLOW MAPLE BACON POPCORN BALLS

Steps:

• Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
• Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
• Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
• Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.

BACON BOURBON CARAMEL POPCORN

Steps:

• 1. Fry bacon and set aside. Drain bacon fat and reserve for caramel mixture. 2. Put three tablespoons of oil in a large pot over medium-high heat. 3. Add three kernels to the pot. When they begin to pop, add the ¾ cup of popcorn, cover and shake pot occasionally, so popcorn doesn't burn. 4. Remove pot from heat once popping has slowed, place popcorn in a large bowl. 5. Heat oven to 250-degrees. 6. Crumble bacon over finished popcorn. 7. In a large pot, bring butter, bacon fat, brown sugar, and maple syrup to a boil, stirring constantly. 8. Reduce heat and simmer for five minutes, then remove from heat. 9. Stir in bourbon, vanilla extract, salt, and baking soda. Warning: This mixture might overflow, so use a pot that is tall enough, just in case. 10. Pour caramel mixture over bacon and popcorn mixture. Toss to coat evenly. 11. Spread mixture onto a large baking sheet covered in parchment. Bake for 50-minutes, stirring the popcorn every 15-minutes. 12. Remove from oven. Cool for one-hour before noshing.

BACON POPCORN

Steps:

• Set medium sized pot on burner set to medium-high.
• Pour in bacon grease allowing to heat for 5 minutes.
• While waiting, powder artificial bacon using mortar and pestle or other food processor.
• Stir salt into powdered bacon bits.
• Turn down heat to medium, add unpopped popcorn and cover.
• Melt butter in microwave or separate pan.
• Allow popcorn to pop, shaking from time to time.
• When popcorn has finished popping, remove from heat, uncovering after one minute.
• Slowly pour butter over popcorn, shaking and fluffing every so often for even distribution.
• In pinches, sprinkle bacon and salt mixture over popcorn, shaking and fluffing every so often for even distribution.
• Cool slightly if desired, serve at your own risk.

REAL BACON POPCORN

Steps:

• Place bacon and vegetable oil in a large, deep pot with a tight-fitting lid over medium heat. Cook and stir bacon until crisp and brown, 8 to 10 minutes. Scatter the popcorn into the pan with the bacon and drippings and cover with the lid. When you hear kernels of popcorn begin to pop, shake the pan vigorously until popping slows to 1 or 2 pops per about 30 seconds.
• Remove lid facing away from you to avoid steam and transfer bacon popcorn to a large serving bowl. Season to taste with salt if desired.

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.

MARSHMALLOW MAPLE BACON POPCORN BALLS

Steps:

• Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
• Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
• Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
• Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.

MAPLE-BACON POPCORN

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels, then crumble finely. Pour the fat from the skillet into a spouted measuring cup. Add vegetable oil as needed to make 1/4 cup fat; if there is more than 1/4 cup bacon fat, pour off the extra. Set the skillet aside.
• Pour the bacon fat into a stockpot (12-quart or larger) over medium heat. Add a few popcorn kernels; when they begin to sizzle, add the remaining kernels and shake to coat in the oil. Cover the pot and cook, shaking frequently, until the popping has almost stopped (a pop every second or two), about 5 minutes. Remove the pot from the heat and keep covered.
• In the skillet used for the bacon, melt the butter and maple syrup over medium-low heat, stirring to loosen any browned bits on the bottom of the skillet. Stir in the crumbled bacon and then pour the mixture over the popcorn; toss well to coat all of the kernels. Season with salt and toss again. Serve immediately.

BOURBON BACON CARAMEL POPCORN

Steps:

• 1. Fry bacon and set aside. 2. Put 3 tbsp. oil and 4½ bags unpopped kernel corn in a large, deep pot, then place over high heat. 3. Cover and shake pot occasionally, so popcorn doesn't burn. 4. Remove pot from heat once popping has slowed. 5. Repeat for remaining 4½ bags. 6. Heat oven to 250°. 7. Crumble bacon and spread over finished popcorn. 8. In a large pot, bring butter, brown sugar, and maple syrup to a boil, stirring constantly. 9. Reduce heat and simmer for 5 minutes, then remove from heat. 10. Stir in bourbon or rum, vanilla extract, salt, and baking soda, and mix. 11. Pour caramel mixture over popcorn and bacon. 12. Spread coated popcorn on large baking trays to dry. 13. Bake for 1 hour, stirring the mixture every 15 minutes. 14. Remove from oven. Cool for 1 hour.

SPICY CHIPOTLE MIXED NUTS WITH BACON AND POPCORN

Steps:

• For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the cashews, macadamia, peanuts and walnuts and toss to coat. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn, bacon and chilies and transfer to a large bowl to serve.

BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP

Steps:

• 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
• 2. Pat shrimp dry with paper towels and season with salt and black pepper.
• 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
• 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
• 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
• 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
• 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
• 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
• 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.

BACON AND HERB POPCORN

Steps:

• 1. Chop up bacon bits in mini-chopper. Add Parmesan and all the spices. Mix well.
• 2. This makes 10 teaspoons of mixture.
• 3. Add only half of the mixture (5 t.) to 1 bag prepared microwave popcorn. Shake bag...and enjoy!