Extra virgin olive oil (EVOO), for drizzling
8 slices bacon, rendered and chopped, bacon fat reserved
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt
In a large pot with a tight-fitting lid, heat a drizzle of EVOO and the bacon fat over medium-high heat. Add the popcorn. When the EVOO sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt. Top with crispy bacon bits and serve.