Popcorn Recipe

Pop the kernels

In a large heavy-bottomed pot with a tight-fitting lid, add 2 tablespoons neutral oil and heat over medium-high until shimmering. Add 3 popcorn kernels and cover. Once those kernels pop, add the remaining 1 cup of popcorn kernels in an even layer, cover, and remove from heat for 10 seconds (this helps heat distribution). Return to medium-high heat and gently shake the pot occasionally. When popping accelerates, slightly vent the lid and continue shaking intermittently so unpopped kernels fall to the bottom. When popping slows to 2–3 seconds between pops, remove from heat immediately.

Transfer popped popcorn to a very large bowl. While still hot, sprinkle 1 teaspoon fine sea salt and toss to distribute. Set aside, leaving the pot for bacon.

Caramelize and crisp the bacon

Preheat oven to 400°F (200°C) if you prefer oven method, or use the same pot/pan for stovetop. For stovetop: place a medium skillet over medium heat. Lay 4 slices bacon in a single layer. Sprinkle 1 tablespoon brown sugar and 1/4 teaspoon black pepper evenly over the bacon. Cook, flipping as needed, until bacon is deeply caramelized and crisp (8–12 minutes). Transfer bacon to a paper towel-lined plate to drain and cool. For oven method: line a sheet pan with foil, place bacon strips, sprinkle brown sugar and pepper, bake 12–18 minutes until crisp, then drain on paper towels.

When cool enough to handle, chop or crumble bacon into bite-size pieces (about 1/4–1/2 inch). Reserve any flavorful bacon drippings (~1 tablespoon) for later if available.

Macerate pineapple

Place 1/2 cup very small-diced fresh pineapple in a small bowl. Add 1 tablespoon lime juice and 1/2 teaspoon granulated sugar (optional). Stir and let sit 5–10 minutes. This brightens the pineapple, softens it slightly and concentrates the flavor while reducing excess moisture when mixed into the popcorn.

After macerating, drain any excess liquid before adding pineapple to the popcorn to avoid sogginess. Reserve pineapple pieces for final toss.

Make the seasoning oil

In a small bowl, whisk together 2 tablespoons melted unsalted butter and 1/2 teaspoon toasted sesame oil. Stir in 1 teaspoon shichimi togarashi to make a spicy, aromatic drizzle.

Assemble and finish: Return the warm popcorn bowl. Drizzle half of the togarashi butter mixture over the popcorn and toss gently to coat evenly. Add the crumbled bacon and drained macerated pineapple, then drizzle the remaining togarashi butter and toss again to distribute ingredients without crushing the popcorn.

Taste and adjust: Sprinkle an additional pinch of shichimi togarashi or up to 1/4 teaspoon extra sea salt if desired. Finish with chopped fresh cilantro if using for a bright herbal note.