Aired December 8, 2011
8 slices bacon, rendered and chopped, bacon fat reserved
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt
In a large pot with a tight-fitting lid, heat a drizzle of oil and bacon fat over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
Top with crispy bacon bits and serve.