Recipe courtesy of Gourmet Magazine
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Yield:
2 1/2 quarts
Level:
Easy

Ingredients

Directions

In a heavy skillet cook the bacon over moderate heat, stirring, until it is crisp, transfer to paper towels to drain, and pour 3 tablespoons of the fat into a stove top popcorn popper of deep heavy saucepan fitted with a loose lid. Add the oil and heat the mixture over moderately high heat until it begins to smoke. Add the popcorn and shake pan, covered with the lid, until the sound of popping diminishes. Pour the popcorn immediately into a large baking pan and toss it with the Cheddar, the bacon and the salt and pepper. Heat the popcorn in a preheated 250 degree oven for 3 to 5 minutes, or until the Cheddar is just melted.;

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