Recipe Details

Bacon-Cheddar Popcorn

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4


Cook to 145 F with 3 minute rest


4 slices bacon
1 tablespoon vegetable oil
1/2 cup popcorn kernels
1/4 pound Cheddar cheese, extra-sharp, finely grated
salt, to taste

Cooking Directions

Preheat the oven to 250 degrees F.

In a skillet, fry the bacon over moderate heat until crisp, drain on paper towels, and crumble finely.

Pour 3 tablespoons of the bacon fat into a stove-top popcorn popper or deep, heavy saucepan with a lid, add vegetable oil, and heat over moderately high heat until the mixture begins to smoke. Add the popcorn, cover, and shake the pan until the popping stops. Pour the popcorn into a large ovenproof pot, add the cheese, bacon, and salt, and toss. Heat in the oven until the cheese is melted, about 5 minutes. Serve hot.

Makes 4 servings

Courtesy of James Villas, author of The Bacon Cookbook

Serving Suggestions

For ages, bacon has had an affinity with corn and cornmeal in any number of traditional American dishes (succotash, johnnycakes, corn chowder, crackling cornbread), so why shouldn’t it, along with tangy cheddar cheese, be used to give popcorn a whole new character? What’s essential here for optimal flavor is that the bacon fat be added to the cooking oil. To keep the popcorn from losing all crispiness, place it in the oven just until the melted cheese coats the popped kernels the way butter normally would.

Nutrition Information

Calories: 340 calories
Protein: 11 grams
Fat: 20 grams
Sodium: 370 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 10 grams
Carbohydrates: 19 grams

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.

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Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.

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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.

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