- 8 slices bacon, chopped
- 4 tablespoons butter, melted
- 2 teaspoons salt
- 3 tablespoons chives, finely chopped
- 1/2 cup grated cheddar cheese
- 1/2 cup corn kernels
- 1/4 cup vegetable oil
In a small saut pan over medium-high heat, cook bacon until crisp, about 5 minutes. Drain on a paper towel-lined plate and reserve.
In a large serving bowl, combine the melted butter, salt, cooled bacon, chives and cheddar.
Place popcorn kernels and oil in a large kettle or pot with a tight-fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove pot from heat and pour the popcorn into the bowl with the butter, bacon and chive mixture. Toss to coat