Bacon Infused Popcorn

So, you probably know by now that I love bacon. So does my kid, probably as much, if not more that I do. He is probably the reason I buy bacon, and probably one of the reasons I keep thinking of new ideas, or reasons to cook bacon. This past weekend was a weekend like most others. An early rise, and a bike ride to the farmers market. This time I stopped and chatted with a farmer who had some of his products from Simon’s gardens. They are in the area and have local produce and other items. I buy stuff from time to time from the farmer, and last year he sold me on some pretty awesome purple potatoes that I used in a hash. But one thing caught my attention this week and it was the popcorn. It was a red popcorn called ruby red. I asked him about it, and decided to purchase the small container of popcorn for three dollars.

Bacon Infused Popcorn Recipe

Besides bacon, my kids love popcorn, well, and so do I. Popcorn was actually one of the first posts I ever made on this site. So when I got home, I knew I was going to be making some appetizers for a party later that night, of which had bacon in them, and decided that I would pop the corn in some bacon drippings, and use some of the bacon. Heck, why not right?

Let’s get started.


  • Ruby Red Popcorn, or something fun from the farmer’s market (any popcorn will do)
  • 3 slices of good bacon, cooked and crumbled, plus bacon grease
  • 3 tbsp unsalted butter, melted
  • salt, to taste
  • M&Ms, optional

Begin by getting a large pot on the stove, over medium heat.

Add in about three tablespoons of the bacon grease. Add a few of the popcorn seeds to the pot, and let them get nice and hot. Cover about half of the pot with its lid.

When the few seeds of popcorn has began to pop, add in enough popcorn to cover the base of the pot, about 1/2 to 1 cup of seeds.

Bacon Infused Popcorn Ingredients

Shake the pot every 30 seconds or so moving the seeds in the oil. Place the cover on, and continue to move the pot on the burner, moving the seeds around. Once all of the seeds are hot and ready, they will begin to pop. Keep moving the pot, moving those seeds around to prevent any from burning. Once they begin to pop, they will go pretty fast. Continue cooking until all seeds have popped.

Remove the lid and dump the popcorn into your serving bowl.

Turn off the heat, and return the pot back to the burner. Add in the butter, and let it melt. Once melted, pour over the popcorn. Season with salt, and start mixing it in the bowl, making sure all of the popcorn gets some of that butter and salt.

Add the crumbled bacon and mix that in there as well. Toss in some M&Ms if you are feeling dangerous.

The end result is a popcorn that picks up a bit of the smokiness from the bacon, and when eating it, you are surprised with wonderful bacon pieces. Not only that, but his ruby red popcorn popped really well, was super tender, and did not have that kernel that tends to stick in your teeth after eating it. If you are using M&Ms, well, you get get an extra bonus of this smoky, salty, sweetness that is just out of this world.

So the next time you are making popcorn, try using a bit of bacon and its drippings. I bet you will be glad that you did! Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Bacon Infused Popcorn”

  1. Bacon popcorn? Seriously, why didn’t I ever think of that! I might add some finely shredded cheddar in place of the M&Ms to make bacon cheddar popcorn — I’m sure my family will love it.

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