Kevin Bacon Popcorn

Everything is better with bacon. At least, that’s what everyone says these days. So even though I was a little bit skeptical of this recipe from the latest issue of Food Network Magazine, I was willing to give it a try. And I’m glad I did.

This “Kevin Bacon Popcorn” is part of a feature called “Best Supporting Snacks” for your Oscar party (which includes many other ridiculously-named treats, like “Chex and the City Mix” or “Cheesy Move Dip”). In honor of the nominations today, I figured it was a good time to share it with all of you.


Kevin Bacon Popcorn
Adapted from Food Network Magazine

  • 16 slices of bacon
  • 1/2 cup brown sugar
  • 1 cup of popcorn
  • smoked paprika
  • popcorn salt
  • bacon salt

1. Place bacon slices on a metal rack in a baking pan, sprinkle with brown sugar, and bake at 400 degrees until crisp (about 12 minutes). Chop.

2. Make stove-popped popcorn using bacon drippings in place of oil. (To make stove-popped popcorn, heat about 1/3 cup of oil until very hot, but not smoking, in a large heavy pot with a lid. Add a couple of kernels to the pot–when they pop, you know the oil is ready. Add remaining popcorn in a single layer and put the lid on. Shake the pan during popping to keep the kernels from burning. When the popping slows, remove the pan from the heat until the popping stops.)

3. Toss the popcorn with bacon, smoked paprika, and salts, to taste.

Note: This was an awesome twist on a standard snack. Bacon does, indeed, make it better. The paprika and bacon salt add smokiness to the popcorn, while the small pieces of sugar-glazed bacon spread throughout the popcorn bring the perfect balance of salty and sweet into the mix. I know I’ll make this again.

I don’t know if everything is better with bacon, but I can say for sure that popcorn is better with bacon!

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One Response to “Kevin Bacon Popcorn”

  1. Mom

    make it tonite, make it tonite, make it tonite

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