This Bacon & Jalapeño Popcorn is a flavor explosion in your mouth! Popcorn is one of my all-time favorite, go-to snacks!  There is nothing better than freshly popped popcorn while watching a great movie, or your favorite TV show. But, I often crave additional toppings in my popcorn besides the regular butter and salt.

When we all started working remotely due to COVID-19, my husband and I would often work from outdoor kitchen. Of course that was before the sweltering 100°F temps hit in the summer. As our work day ended, we were often in the mood for a snack while unwinding, watching the news, and drinking a cocktail. This was the perfect snack because it’s not so heavy that we’re not hungry for dinner later. Salty, savory and spicy, it’s the perfect snack that is easy to make in less than 15 minutes and will make your tastebuds tingle!

Bacon & Jalapeño 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.

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!

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Bacon & Jalapeno Popcorn

5 from 1 vote

Recipe by Flip Flop Foodies Course: SnacksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• 1/2 lb. 1/2 applewood smoked bacon, cut into 1/4-inch pieces

• 3 3 jalapeños, seeded and cut into thin rings

• 3 tbsp. 3 extra-virgin olive oil

• 1 cup 1 popcorn kernels

• 3/4 oz. 3/4 parmesan cheese, grated (about 1/4 cup)

• 1 tsp 1 kosher salt

Directions

• 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.