Bacon Kettle Corn #SundaySupper
Author: Susan Palmer
  • 4 slices thick cut bacon, cut into ½ inch pieces
  • reserved bacon fat
  • ½ cup popcorn kernels
  • ¼ cup white granulated sugar
  • kosher salt to taste
  1. In a large stainless steel pot with a cover, cook the bacon over medium heat until crisp. Remove with a slotted spoon and leave the bacon fat in the pot.
  2. To test if the fat is hot enough, place 1-2 kernels of corn in the pot and cover. If they pot in about a minute, you are good to go.
  3. Pour the popcorn kernels and sugar in the bottom of the pot, cover and carefully lift off the heat and aggressively shake together.
  4. Place the pot back on the heat and every 10 seconds or so give the pot an aggressive shake. Every now and then, lift off the heat to shake.
  5. After a minute the kernels should start to pop.
  6. Continue to shake and about 2 minutes after the kernels start to pop, everything should be done. Make sure to listen to gauge when to turn off the heat.
  7. Immediately transfer your popcorn to a large serving bowl, toss with the bacon and if you like season with some kosher salt.
Recipe by The Girl in the Little Red Kitchen at