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If you’re anything like me, you’re always looking for a way to take your snacks to the next level. This candied bacon popcorn is one of those recipes that checks every single box—sweet, salty, smoky, crispy, buttery, and ridiculously addictive. It’s the kind of thing that disappears way too fast during movie night, and honestly, I’m not even mad about it.
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I came up with this candied bacon popcorn idea when I had a few slices of bacon leftover and a craving for popcorn that didn’t taste like the same old microwave stuff. I figured, why not pop the kernels in bacon grease and toss in some cinnamon-sugar candied bacon while we’re at it? It worked way better than I expected, and now this recipe is firmly in my regular rotation.
Why You’ll Love This Recipe:
First off, this candied bacon popcorn is made with real bacon that’s cooked down until it’s crispy, then coated in cinnamon and brown sugar. It’s got a warm sweetness with a subtle spice that clings to every bite of popcorn, thanks to the bacon fat-infused base. And unlike store-bought popcorn mixes, this one is warm, fresh, and made right on your stovetop in a single pot.
It’s easy to whip up in under 30 minutes, and it uses just a few pantry staples. The end result is a candied bacon popcorn recipe that’s killer sweet-and-savory snack that’s crunchy, sticky in the best way, and totally over-the-top. If you’re planning a game night, bonfire, or even just a solo movie night, this recipe is a guaranteed crowd-pleaser.
Ingredients / Tools
- 6–8 Slices Bacon
- 1/4 C Sugar (Light Brown Or Granulated)
- 1 tsp Ground Cinnamon
- 1/2 C Popcorn Kernels
- 2–3 tbsp Rendered Bacon Grease (From Cooking The Bacon)
- Salt, To Taste
- 2 tbsp Melted Butter (Optional)
You’ll want a Dutch oven or heavy-bottomed pot, a rubber spatula for mixing, and a small saucepan if you’re melting butter or prepping anything extra for the candied bacon popcorn. I recommend using parchment paper to cool the candied bacon bits so they don’t stick together too much while they crisp.
Instructions
Start by chopping your bacon into bite-sized pieces and cooking it in a Dutch oven or pot over medium heat. Let the fat fully render out and the bacon get nice and crispy, stirring occasionally so it doesn’t burn. Once it’s golden and crisp, remove it from the pot with a slotted spoon and lay it out in a single layer on a paper towel-lined plate.
While the bacon is still warm but not too hot to handle, toss it in a bowl with the brown sugar and cinnamon. I like to use just enough to coat the bacon evenly without making it soggy. If you’re into heat, you can add a pinch of black pepper or cayenne here too—totally optional, but it gives the whole mix a nice little kick.
Next, make sure you’ve got about 2–3 tablespoons of bacon grease left in the pot. If there’s more, pour some off and save it for eggs later. Drop a few popcorn kernels into the grease and set the pot over medium-high heat. Once the test kernels pop, pour in the rest of the popcorn kernels in a nice even layer, cover the pot, and shake it gently every 30 seconds. You’ll have candied bacon popcorn before you know it!
Keep popping until the sound slows down to a few seconds between pops, then pull it off the heat. Carefully pour the hot popcorn into a big mixing bowl. Use a rubber spatula to fold in your candied bacon popcorn, making sure it’s well distributed.
If you’re going for full indulgence, drizzle some melted butter over the top or toss the popcorn in a bit more brown sugar for a caramel corn vibe over the candied bacon popcorn. You can also warm a bit of maple syrup in a small saucepan and drizzle it on while everything’s still warm. Let it sit for a few minutes to set up, or just dive in while it’s still hot and gooey.
Serving Suggestions
I love serving candied bacon popcorn in paper cones or big popcorn tubs for that old-school theater feel. It’s perfect for movie night, game day, or anytime you want something a little more exciting than chips and dip. If you’ve got guests over, set it out in bowls and watch how fast it disappears.
You can also store leftover candied bacon popcorn (if you somehow have any) in an airtight container at room temperature for up to a day. Just don’t seal it while it’s still warm or you’ll lose that signature crunch.
Recipe Notes and Pro Tips
The key to getting crispy bacon is to cook it low and slow at medium heat. Don’t rush it or you’ll end up with burnt bits and under-rendered fat. Let the bacon cool in a single layer so it stays crisp before mixing it with the popcorn.
If you’re feeling fancy, try a white chocolate drizzle over the finished popcorn. It pairs perfectly with the smoky-sweet flavor of the candied bacon popcorn and gives it that gourmet snack vibe.
For an extra crunchy finish, spread the mixed popcorn out on parchment paper and let it sit for a few minutes to cool. This keeps it from steaming in the bowl and getting soggy.
Want to spice things up? A sprinkle of chipotle powder or a dash of black pepper in the sugar mix gives the bacon a smoky heat that takes this snack over the top.
Variations
You can swap the cinnamon for pumpkin spice if you want a fall twist. A little brown sugar and a splash of vanilla in a melted butter drizzle will give it serious kettle corn energy. You can even toss in some roasted nuts or chocolate chips once it cools for a loaded sweet-savory snack mix.
It’s endlessly customizable and always a hit. Whether you’re making it for your kids, your guests, or just yourself, candied bacon popcorn is the snack you didn’t know you needed.
Other Recipes You’ll Love:
- Vanilla Bourbon Bacon Twists – Easy Candied Bacon Recipe
- Smoked Candied Bacon Twists – Easy Bacon Recipe
- Easy Root Beer Candied Bacon Recipe
- Lucky Charms Candied Bacon
- BEST Fireball Whiskey Glazed Candied Bacon Recipe
Candied Bacon Popcorn
Ingredients
- 8 Slices Bacon
- 1/4 C Sugar Light Brown Or Granulated
- 1 TBSP Ground Cinnamon
- 1/2 C Popcorn Kernels
- 3 TBSP Bacon Grease From Cooking The Bacon
- Salt To Taste
- 6 TBSP Melted Butter Optional
Instructions
- Cook chopped bacon in a Dutch oven or heavy-bottomed pot over medium heat until crispy and fully rendered. Remove with a slotted spoon and place on paper towels to drain.
- While the bacon is still hot, toss the pieces in a bowl with sugar, cinnamon, and cayenne if using. Stir until well coated and set aside to cool and crisp.
- Pour off excess bacon grease from the pot, leaving 2–3 tablespoons behind. Add a few popcorn kernels and heat over medium-high. Once those pop, add the rest of the kernels in an even layer. Cover and shake the pot occasionally while popping. Remove from heat when popping slows down to a few seconds between pops.
- Transfer popcorn to a large bowl and add candied bacon pieces. Toss to combine. Taste and season with salt if needed. For extra flavor, drizzle with melted butter or maple syrup.
