Bacon Jalapeno Popcorn from Guy Fieri Family Food

Leave it to Guy Fieri to take classic popcorn up a notch! The Bacon Jalapeno Popcorn from his new cookbook, Guy Fieri Family Food, transforms popcorn with the addition of smoky and spicy flavors. And wait, there’s cheese too! We know what we’ll be having at our next movie night.

Guy Fieri Family Food, brings fun to the table with delectable dishes everyone will love and great ideas for getting the family together to cook, eat, and enjoy! Guy’s favorite place to cook is at home with his family, and he lets us in on all his tips, secrets, and best-loved recipes in this full-color cookbook, from burgers and sandwiches to grains and greens to pasta and noodles. Pre-order a copy of Guy Fieri Family Food before it goes on sale October 11, 2016.

You can order a signed copy of the book as well through Books-A-Million or Barnes & Noble.

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.

popcorn-109MAKES 4 to 6 servings • TIME 15 minutes

  • 1/2 pound applewood smoked bacon, cut into 1/4- inch dice
  • 3 jalapeños, seeded and cut into thin rings
  • 3 tablespoons extra- virgin olive oil
  • 1 cup popcorn kernels
  • 3/4 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1 teaspoon kosher salt

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.

  1. 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.
  2. 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.


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