This bacon jalapeño popcorn is a taste explosion! Salty, sweet and spicy, it's the perfect snack for movie night. Easy to make and ready to serve in less than 15 minutes, the corn is finished with a honey and butter sauce that will make your tastebuds tingle!
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Have you made your own popcorn before - and I don't mean the microwave bags! It's so quick and easy and it's a great way to add your own favorite flavors.
For me, you can not go wrong with jalapeño and bacon - a taste match made in heaven, for sure! Top that with a sweet butter sauce and you have one hell of a snack on your hands!
If you are on the lookout for more, be sure to check out these popcorn recipes from some of my favorite bloggers and these delicious and easy Jalapeno Recipes.
Ingredients
- Oil: A little oil for frying, a high heat oil is best like canola, sunflower or avocado.
- Bacon: Use a bacon that is as natural as can be, ie no chemicals or sulphates added.
- Jalapeños: I used black jalapeños for this recipe, but green will work just as well.
- Salted Butter: You can use unsalted butter, but it's best to add in a pinch of salt if you do for an extra kick of flavor.
- Honey: A little honey adds a wonderful sweetness that works so well with the salty bacon.
- Popcorn Kernels: Un-popped kernels can be found next to the pre-popped corn in the store. They are super cheap and you can make a tonne of popcorn with them!
How to make Bacon Jalapeño Popcorn- Step by Step
Be sure to scroll down for the full recipe!
- Add the bacon and jalapeño to a large pot with the oil (photo 1).
- Cook until crispy (photo 2), remove the bacon and jalapeño but keep the fat in the pot.
- In a small pot melt the butter and honey with the bacon and jalapeño (photo 3).
- Pop the corn kernels in the reserved bacon fat.
- Transfer to a bowl, pour over the sweet butter, bacon pieces and jalapeño.
- Toss and serve.
Frequently Asked Questions
Plain popped popcorn can be stored in an air tight container at room temperature for up to a week. Because this corn is dressed with butter, if you make it too far ahead of time the popcorn will get soggy. You can fry the bacon and jalapeño an hour or two ahead of time and keep everything to the side and pop and dress the corn when you are ready to serve.
So this popcorn does pack a punch, there is nothing subtle going on here! It's a good spice, not a too hot choking kind of spice, but you will want a glass of water on standby! You can always remove the seeds of the jalapeños to take out some of the heat if you prefer.
Stovetop popcorn for the win!
This stovetop popcorn is nice and easy to make and it's so much more flavorful and light compared to the microwave bags. It's super fun too and is always a crowd pleaser!
Recipe Notes and Tips
- Don't pop the corn on too high of a heat or the oil will smoke and burn. The heat should be a touch above medium.
- Use a thin bottomed large pan for popping corn. It will conduct the heat much more quickly ensuring that all the kernels get popped.
- Make sure your kernels aren't stale. If you've had them laying around for a bit, it may be best to buy some more!
- Use a glass lid if you can to cover the pot. That way you can easily see what's going on!
- Keep shaking the pot while the kernels are popping, otherwise the bottom ones can burn.
More Easy Jalapeño Recipes
- Savory Pancakes with Bacon, Jalapeño and Maple Syrup
- Crispy Jalapeno Fries
- Roasted Jalapeno Guacamole
- Bacon Wrapped Sweet Jalapeño Poppers
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Bacon Jalapeno Popcorn
Ingredients
- 1 tablespoon oil
- 8 slices bacon cut into pieces
- 6 jalapeños sliced
- ½ stick salted butter (2oz / 50g)
- 2 tablespoons honey
- ½ cup popcorn kernels (60g)
Instructions
- Add the oil to a large pot and heat on a high heat.
- Add in the cut bacon and jalapeños and cook until the bacon is crispy. Stir occasionally.
- Once cooked, remove the jalapeños and bacon. Keep the oil the pot.
- Add the butter and honey to a pot and add in the bacon and jalapeno pieces. Melt the butter on a low heat. Keep warm while you add the popcorn.
- Heat the pan with the bacon fat on a medium heat.
- Add the popcorn and stir so that it all the kernels are coated in the fat.
- Put the lid on and wait for the kernels to start popping. Shake the pan every few seconds until all the kernels have popped.
- Transfer the popcorn to a large bowl, pour over the melted butter with the bacon an jalapeno pieces. Toss well and serve.
Notes
- Don't pop the corn on too high of a heat or the oil will smoke and burn. The heat should be a touch above medium.
- Use a thin bottomed large pan for popping corn. It will conduct the heat much more quickly ensuring that all the kernels get popped.
- Make sure your kernels aren't stale. If you've had them laying around for a bit, it may be best to buy some more!
- Use a glass lid if you can to cover the pot. That way you can easily see what's going on!
- Keep shaking the pot while the kernels are popping, otherwise the bottom ones can burn.
- Nutritional values are an estimate only.
Scarlet says
My husband is going to love this! Thanks for the fun idea. Jalapeno and bacon sound so yummy in popcorn.