Protein Popcorn Recipe

Protein Popcorn Recipe

Whether it’s a night of binging TV or you’re making a snack for your next tailgate, freshly popped popcorn sprinkled with Chef’s Cut Real Jerky is a flavorful and addictive snacking solution. For best results, we recommend using ghee or clarified butter (both have no milk solids or water which can make popcorn soggy) which will provide a buttery taste and crispy texture. You can use something with less fat, but the jerky may not stick to the popcorn as well, and that’s the whole point! To evenly distribute the beef jerky, make sure you place popcorn in a lidded large bowl and shake the popcorn until the jerky is spread around evenly.


5 Tablespoons ghee or clarified butter (you can substitute vegetable oil or olive oil)

¼ cup popcorn kernels

1.5 ounces Chef’s Cut Real Jerky Original (or your favorite flavor)

1 teaspoon kosher salt or ½ teaspoon table salt, or to taste


Place jerky in the bowl of your food processor and process for about 3 minutes, until the jerky is very fine and powdery. Pour into a small bowl and reserve.


Spoon ghee or clarified butter (or oil) into a large pot with lid and put over medium high-heat. Add 3 kernels to the pot. When all three kernels have popped, your oil is hot enough. Pour in the rest of the corn and cover the pot with the lid. Tilt the lid opened ever so slightly to allow steam to release. Be careful, some splatter may occur.


Shake the pan often. After about 2 minutes, when popping slows down to 2 to 3 seconds between pops, remove pot from heat. Immediately transfer the popcorn to a large mixing bowl with lid (see note above) and while still hot, sprinkle with the beef jerky and salt. Toss very well until the popcorn is well coated.

Serves 2-4, makes 7 cups



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The Chef's Cut Team

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