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bacon rosemary kettle corn international bacon day sweetsavant.com America's favorite food blog

Rosemary Bacon Kettle Corn

Demetra Overton SweetSavant.com
Use a HEAVY BOTTOMED POT that is at least 10 quarts Please be very careful when making this recipe. Use potholders and caution. Make this recipe, as are all others, is at your own risk
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8 cups


  • 4 strips of bacon about 4 ounces total
  • 3 tablespoons canola oil
  • ½ cup un-popped popcorn kernels
  • ¼ teaspoon fine salt
  • ¼ cup granulated sugar
  • ½ teaspoon fresh rosemary chopped


  • 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