cheese & bacon popcorn
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cheese & bacon popcorn

serves: 6


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)