Candied Bacon and Jalapeño Popcorn

Cuisinart original

Sweet, spicy, smoky, and salty we have all the bases covered in this fun movie or anytime treat.


Makes about 10 cups popcorn


       Nonstick cooking spray
2     jalapeno peppers, sliced into rounds
       Pinch plus ¼ teaspoon kosher salt, divided
       Olive oil for spraying
6     slices thick-cut bacon
1     tablespoon light brown sugar
       Pinch cayenne pepper
3     tablespoons unsalted butter, cut into tablespoons 
⅓ cup popcorn kernels

Nutritional information

Nutritional Information per 1-cup serving of popcorn:
Calories 108 (70% from fat) • carb. 7g • pro. 2g • fat 9g • sat. fat 4g • chol. 17mg sod. 154mg • calc. 1mg • fiber 1g


1. Place the AirFry Basket on the Oven/AirFry Pan. Coat the basket
with nonstick cooking spray. Place the jalapeño slices in a single
layer on the basket, sprinkle with the pinch of salt, and spray
evenly with oil. Place in the oven. Select Oven/AirFry, and set the
temperature to 400°F and time for 8 minutes. Remove and reserve.
2. While the jalapeño slices are cooking, mix together the brown sugar and cayenne pepper in a large bowl. Add the bacon slices and toss to coat.
3. Arrange the bacon slices in a single layer in the basket assembly. Place in the oven.
4. Select Oven/AirFry, and set the temperature to 400°F and time
for 12 minutes. Press Start. Cook until crispy. Depending on desired crispiness and thickness of the bacon, additional time may be necessary. Add additional time in 2 minute increments.
5. Let cool before chopping into bite-size pieces. Reserve with the
cooked jalapeño slices.
6. Put the butter in a microwaveable cup. Place in oven. Select
Microwave, Butter Melt (A-3) preset, and press Start. Stir butter
to fully melt. Reserve
7. Put the popcorn kernels into the Cuisinart® Pop and Serve
Microwave Popcorn Maker popping bowl (or a microwave-safe
bowl with a lid), and cover with the lid. Place in the oven. Select
Microwave, and set the time for 4 minutes and the power level to
High (10P); press Start.
8. Once the popcorn is ready, remove the lid, and drizzle with the
melted butter. Sprinkle with the remaining ¼ teaspoon salt, and
toss in the reserved bacon and jalapeño slices. Cover and toss to
combine, or stir together with a heatproof spatula until fully coated.
Serve immediately.