I can’t wait to tell you about this popcorn.
Since having Max, I’ve been completely obsessed with popcorn. It’s an easy snack I can customize in minutes and it feels a little less guilty than other indulgences. I’ve been popping corn on the stove for years—something my dad did all the time when I was growing up. He kept it simple with oil and salt. I, on the other hand, love to push the boundaries. These peppers below? They flavor the oil, and they make everything interesting.
Before I dive into the popcorn, I have to talk chocolate. When I heard Lindt HELLO released a Sweet Popcorn bar, I was equal parts curious and skeptical. Would popcorn in chocolate be weird? Would it get soggy? I expected a novelty, but the bar turned out to be genuinely delicious—rich, buttery chocolate with little crispy popcorn pieces that add crunch without chewiness. It’s nostalgic and perfectly balanced: salty, sweet, and creamy all at once.
I kept a few bars for recipe testing, though I wasn’t great at resisting them in the pantry. They disappeared quickly—some even smeared with peanut butter, which I highly recommend. The small stick versions are dangerously convenient for snacking on the go.
The first bite of the Sweet Popcorn bar brought back that movie-theater feeling—like pouring a box of crunchy candy over your popcorn. The milk chocolate is silky, and the popcorn pieces stay crisp. It’s the ideal snack bar for anyone who loves sweet and salty combinations.
For this recipe, I wanted to make something inspired by that Sweet Popcorn bar instead of just chopping it up and tossing it into cookies. Years ago at the gym where I worked, someone brought in hot pepper popcorn that was irresistible. I always assumed it had been popped in pepper-infused oil, and I finally recreated that method here.
This version combines jalapeño-infused oil and bacon grease for popping, then finishes with butter, crispy bacon pieces, and a chocolate drizzle. The result is crunchy, spicy, smoky, and sweet. If you prefer, swap the chocolate drizzle for grated Parmesan for a savory twist—both are excellent.
I cooked thick-cut smokehouse bacon and reserved some of the rendered fat for popping. I’ve tried drizzling both milk and dark chocolate—an 85% dark works if you want less sweetness—but my favorite way to serve it is with a few squares of the Sweet Popcorn bar alongside the bowl. The contrast of the spicy bacon popcorn with the creamy popcorn-flavored chocolate is addictive.
Just look at the bar. It practically begs to be paired with popcorn.
Hot Pepper Bacon Popcorn with a Chocolate Drizzle
Yield:
4 appropriately, 2 obnoxiously
1
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Ingredients
- 2 jalapeno peppers, sliced
- 1/3 cup canola oil
- 1/2 cup corn kernels (I like organic)
- 4 slices thick-cut bacon, chopped
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 4 ounces chocolate, melted — milk, dark, or a popcorn-flavored bar
Instructions
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A few hours or up to a day ahead, slice the jalapeños and place them in a jar. Cover with the canola oil and seal the jar. Let the oil infuse at room temperature for several hours or overnight.
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When ready to make popcorn, heat a large heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and the fat is rendered. Remove bacon with a slotted spoon and drain on paper towels, reserving about 2 tablespoons of bacon grease in the pot. (If you have more, remove the excess and save it for another use.)
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Stir 3 to 4 tablespoons of the jalapeño-infused oil into the bacon grease and increase heat to medium-high. Add the corn kernels and gently shake the pot as they begin to pop. Cover and continue shaking occasionally until popping slows and most kernels have popped. Transfer popcorn to a large bowl immediately.
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Pour the melted butter over the popcorn, add the salt, and toss thoroughly to coat. Stir in half of the crispy bacon and drizzle some of the melted chocolate over the popcorn, tossing to distribute. For an attractive presentation, layer popcorn with bacon and chocolate in bags or containers and finish with the remaining bacon and a final chocolate drizzle. Serve warm or at room temperature.
Did you make this recipe?
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This bag is my new best friend.
This post was created in partnership with Lindt. I’ll be sharing a few more recipes inspired by their HELLO line this year.