How To Make Smoky, Salty Popcorn Party Mix

A smoky, salty party snack you'll eat by the handful

Plain popcorn? Not for your party.

Toss together this easy popcorn party mix that's a guaranteed crowd-pleaser: Bacon fat adds smoke, while cayenne gives it a little kick. You'll be eating it like candy (corn).

For more Halloween cocktail party ideas, read "Wicked Good."

Recipe from the Tasting Table Test Kitchen

Popcorn Party Mix
5 from 29 ratings
Toss together this easy popcorn party mix for that's a guaranteed crowd-pleaser: Bacon fat adds smoke, while cayenne gives it a little kick. You'll be eating it like candy (corn).
Prep Time
Cook Time
to 10 servings
Total time: 1 hour, 10 minutes
  • 10 slices bacon
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • 6 cups popped popcorn
  • 1 cup pecans
  • 1 cup small pretzels
  • ½ cup raw shelled pumpkin seeds (pepitas)
  • Salt, to taste
  1. Preheat the oven to 400°. Place the bacon on a parchment-lined sheet tray and bake until crisp, about 15 minutes. Strain the rendered bacon fat through a fine sieve into a small bowl and set aside. You should have about ¼ cup of bacon fat. Reserve the bacon slices for another use or just snack on them before the party. Reduce the oven to 250°.
  2. Add the Worcestershire sauce, paprika and cayenne to the bacon fat.
  3. In a large bowl, combine the popcorn, pecans, pretzels and pumpkin seeds and toss with the spiced bacon fat until evenly coated. Season with salt, if needed. Divide the popcorn mix between two parchment-lined sheet trays and bake, stirring every 15 minutes, until the mix is toasted and fragrant, about 45 minutes. Remove the pan from the oven and serve warm.
Calories per Serving 316
Total Fat 23.7 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Cholesterol 19.1 mg
Total Carbohydrates 19.2 g
Dietary Fiber 2.5 g
Total Sugars 1.4 g
Sodium 417.7 mg
Protein 8.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe