Skip to main content
Epicurious
Cookbooks

Bacon Jalapeño Popcorn

By Guy Fieri

5.0

(1)

Image may contain Food and Popcorn
Photo by Aubrie Pick

I love the old-school sound of corn popping on the stovetop. I remember the very first time Ryder heard it—we were up at the cabin and he walked in to investigate what the heck was making all the noise. His eyes got as big as saucers when I showed him what was going on in the pot. There’s nothing like seeing stuff you usually take for granted through the fresh eyes of kids. Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.

Recipe information

  • Total Time

    15 mintues

  • Yield

    Serves 4–6

Ingredients

1/2 pound applewood smoked bacon, cut into 1/4-inch dice
3 jalapeños, seeded and cut into thin rings
3 tablespoons extra- virgin olive oil
1 cup popcorn kernels
3/4 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon kosher salt

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Image may contain: Guy Fieri, Human, Person, Food, Meal, Clothing, Apparel, and Restaurant
From Guy Fieri Family Food: 125 Real-Deal Recipes—Kitchen Tested, Home Approved © 2016 by Guy Fieri. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsBaconCured MeatMeatJalapeñoChileVegetableParmesanCheeseDairySnackGluten FreeNut Free5 Ingredients or FewerCookbooksHarper Collins

See Related Recipes and Cooking Tips

Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.