Jalapeno Cheddar & Bacon Popcorn

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Mt Olive Pickles
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2 Tbsp olive oil
7 cups popped popcorn (or about ¼ cup kernels)
3-4 tbsp cheddar powder
½ cup Mt. Olive Jalapenos
4 strips of bacon


  2. Preheat oven to 200F.
  3. Measure out ½ cup jalapenos, and pat dry.
  4. Place on a cookie sheet lined with parchment paper and bake for two hours.
  5. ---PREPARE BACON---
  6. Place a frying pan over medium to high heat on the stove, lay your bacon strips on it.
  7. Cook until they are extra crispy (we don’t want any chewy parts for this recipe!)
  8. When done, transfer to a plate lined with a paper towel to pat off excess fat.
  9. Cut into little pieces and set aside until popcorn is ready.
  11. Pour the olive oil into a pot over medium heat.  Add two kernels and cover.
  12. When the kernels pop, remove the pot from the heat, add the rest, and shake it a little bit to make sure the oil evenly spreads.
  13. Put the pot back on the stovetop and once the kernels start popping, tip the lid just a little bit to allow steam to release.
  14. Continue cooking until it goes about 3 seconds without a pop.  Then pour into a bowl.
  16. Sprinkle the cheddar powder over the popcorn, shaking to evenly coat.
  17. Add your dried jalapeños and cut bacon, shake to evenly distribute.
  18. Serve immediately.

Servings: 4

Ready in: 130

Course: Snack