cheese & bacon popcorn
Preheat the oven to 160°C / 325°F / Gas Mark 2–3.
Spread out the Parmesan on a lined baking tray, bake for 7 minutes, remove from the oven and leave to cool. Heat a frying pan over a medium heat and dry fry the pine nuts, shaking occasionally until golden and toasted. Set aside. Lightly grease the same frying pan and fry the bacon rashers over a medium-high heat until crisp.
When the bacon is cool enough to handle, crumble it into a bowl and set aside. Whizz the Parmesan, bacon, pine nuts, chives and salt, together with 2 tablespoons of olive oil in a food processor. Place the popcorn on to a baking tray and warm in the oven for 5 minutes.
Meanwhile, heat the remaining oil in a small saucepan until warm. Remove the popcorn from the oven; pour over the warm olive oil, followed by the cheese and bacon and stir lightly to coat.
Serve either in a large bowl or small individual bowls.
- 50g / 1¾ oz Parmesan cheese, grated
- 3 tbsp pine nuts
- 3 rashers of back or streaky bacon
- 1 tbsp snipped fresh chives
- a pinch of sea salt
- 5 tbsp extra virgin olive oil
- 100g / 3½oz / 4 quarts popped popcorn (made from ½ cup unpopped)