Chop the bacon into 1/4 inch slices
Add the bacon to a cold pan then turn the heat up to medium
Cook the bacon until crisp. Remove from the heat , drain the bacon and reserve the fat
IN A CLEAN, HEAVY BOTTOMED POT that is at least 10 quarts
Add canola oil, and three popcorn kernels into the pot
( these three kernels are used to test the heat of your oil),
Cover and heat over medium flame. When the popcorn kernels start to pop your oil is ready to add the rest of the popcorn kernels, sugar and salt. Cover and shake the pot to keep the kernels from burning, carefully moving the pot off and on the heat.
Cook for about three minutes or until the popping slows down to 2-3 kernels per second
Remove from the heat, stir the popcorn to break up clumps and pour the popcorn into a separate bowl
Stir in the cooked bacon, 1 tablespoon of bacon fat (if you like) and rosemary