- 6 strips uncooked bacon, cut into 1/2-inch pieces
- 1/2 cup popcorn kernels
- 1/4 cup canola oil or grapeseed oil (or other high flashpoint oil)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- Kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
How to make this recipe
Heat a large pot over medium heat and then add the bacon pieces. Cook until crisp, about 3 minutes, stirring occasionally. Remove the bacon from the pot, and then drain on paper towels (make sure to keep the rendered bacon fat in the pot).
Return the pot with the bacon fat back to the stove over medium heat. Add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
In a small saucepan combine the butter and maple syrup. Melt the butter over medium heat, stirring occasionally. Remove from heat and stir in the cooked bacon pieces.
Drizzle over the popcorn and season with salt and pepper, tossing occasionally while seasoning the popcorn.