Ingredients

• 2 Jalapeño peppers, sliced
• 1/3 cup canola oil
• 1/2 cup corn kernels
• 4 slices thick-cut bacon, chopped
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 4 ounces chocolate, melted

Procedure

1. A few hours or a day or so ahead of time (or even longer) – slice your peppers and place them in a jar. Cover them with the canola oil and cover the jar with plastic wrap.
2. When you’re ready to make the popcorn, heat a large heavy-bottomed or stainless pot over medium heat and add the bacon.
3. Cook until the fat is rendered and the bacon is crispy.
4. Remove the bacon with a slotted spoon and place it on a paper towel to drain. You want about 2 tablespoons of bacon grease for the popcorn, so if there is a lot more than that, remove it from the pot. (I store mine in a jar in the fridge!)
5. Take 3 to 4 tablespoons of the hot pepper oil from the jar and add it to the bacon grease. Increase the heat to medium-high (occasionally even increasing it to high), and add the corn kernels.
6. Gently shake the pot until the kernels begin popping, then cover the pot.
7. Continue to gently shake until all is popped to prevent kernels from burning.
8. Once the kernels are all popped, immediately place the popcorn in a large bowl.
9. Cover it with the melted butter and salt, tossing extremely well to coat.
10. Toss in half of the bacon and drizzle on some the melted chocolate, tossing again. If you want to serve this in cute bags or boxes, I suggest layering on the bacon and chocolate (like I did above in the bag).
11. Finish off by adding the remaining bacon and chocolate drizzle on top. Spicy – sweet – smoky!