- 8 slices bacon, chopped
- 4 tablespoons butter, melted
- 2 teaspoons salt
- 3 tablespoons chives, finely chopped
- 1/2 cup grated cheddar cheese
- 1/2 cup corn kernels
- 1/4 cup vegetable oil
In a small sauté pan over medium-high heat, cook the bacon until crisp, about 5 minutes. Drain on a paper towel-lined plate and reserve.
In a large serving bowl, combine the melted butter, salt, cooled bacon, chives and cheddar.
Place the popcorn kernels and oil in a large kettle or pot with a tight-fitting lid over medium heat. When the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the popcorn into the bowl with the butter, bacon and chive mixture. Toss to coat