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Bacon Jalapeno Popcorn
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!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 6 to 8 servings
Calories 287 kcal
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.
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.
Calories: 287 kcal | Carbohydrates: 17 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 9 g | Cholesterol: 40 mg | Sodium: 263 mg | Potassium: 130 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 397 IU | Vitamin C: 17 mg | Calcium: 4 mg | Iron: 1 mg