BACON JALAPEñO POPCORN
This popcorn gets a little extra kick from the addition of jalapeño and bacon!
Provided by Kathryn | Urban Foodie Kitchen
Categories Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Pop the popcorn. Add the oil to a Whirley Pop or other oil-based popcorn maker. Heat over medium heat for 30 seconds and then add popcorn. Let it heat for a minute or so until you hear the first pop, then spin Whirley Pop, or shake pan constantly until popping slows to 1-2 seconds between pops. Remove from heat.
- Soften the jalapeño. Place the butter and jalapeño in a small microwave dish and cook for about 45 seconds, until butter is melted. Add maple syrup and stir.
- Add the seasonings. Pour popcorn into a large bowl; add butter mixture and stir to coat. Add bacon, jalapeno and cheese. Toss until all ingredients are well incorporated. Serve immediately.
BACON-JALAPEñO POPCORN
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
- 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 and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
- Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.
BACON JALAPEñO POPCORN RECIPE
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.
Provided by Guy Fieri
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
BACON POPCORN
This is a flavorful popcorn treat that makes your mouth water and disappears fast! If you toss the cooked popcorn in a paper bag, it helps to absorb any extra grease, and keeps kernels from falling to the floor. The leftovers make nice snacks for lunch boxes.
Provided by Jeannine Ross
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
- Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 11.3 g, Cholesterol 24.7 mg, Fat 16.8 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 7.2 g, Sodium 200.4 mg, Sugar 0.3 g
BACON JALAPENO POPCORN
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.
Provided by Guy Fieri
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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 jalapenos to the pot and stir well. Cook for 2 minutes, or until the jalapenos are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapenos to the plate. Set aside.
- 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.
- 3. Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapenos, the Parmesan, and the salt. Toss well to mix. Serve warm.
JALAPENO-BACON SKILLET CORNBREAD
Doug Melkovitz thought he might be sitting on an award-winning recipe: His mother's cornbread was always a hit with friends, and he had improved on it with bacon and jalapenos. But entering a competition - and cooking for thousands - freaked him out and kept him from entering year after year. "What finally made me do it was coming up with a team," Doug says. He and friends Patrick Cowan and Cassie Toro formed a crew, Men Do It Batter With a Girl, and the trio took top honors.
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
- Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
- Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
- Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
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