• EVOO Extra Virgin Olive Oil, for drizzling
  • 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.