Step 1

Cut the bacon in 1-inch pieces using kitchen scissors or a sharp knife.

Step 2

Fry the bacon in a large skillet over medium heat until crispy and golden brown.

Step 3

Use a slotted spoon to transfer the cooked bacon to paper towels to drain. Allow the pan to cool off the burner for about 10 minutes, and do not drain the fat from the pan.

Step 4

Measure 3 tablespoons of bacon fat from the pan and transfer to a large, heavy bottom pot.

Step 5

Add the popcorn kernels to the pot, cover, and turn the heat up to medium.

Step 6

Cook the popcorn. As the kernels start to pop, shake the pan gently. This will keep the popcorn from burning or sticking on the bottom of the pan.

Step 7

As soon as the popping slows to about 1 pop per second, pull the pan off the stove, carefully remove the lid to let the steam escape, and pour the popped corn into a large bowl. Drizzle the popcorn with the melted butter and use tongs to distribute the butter over the popcorn. Sprinkle with salt and pepper.

Step 8

Sprinkle the warm popcorn with finely shredded cheddar and Parmesan cheeses. Toss well to combine.

Step 9

Add cooked bacon bits to the bowl and toss to combine. Serve and enjoy! Makes about 6 generous servings.