Jalapeño Popcorn

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My irresistible jalapeño popcorn is the perfect way to amp up movie nights! With real jalapeño slices, a bit of coconut oil, salt, and butter, you’ve got a perfect snack or party appetizer ready in minutes! Adding a zesty jalapeño twist to light, buttery popcorn has completely changed my snack game, and it’s about to change yours too.

My mouth waters just writing about the satisfying crisp and incredible flavor this popcorn recipe serves up. With just 5 simple ingredients and 10 minutes to prepare, this party snack is great for a game day party, movie night, or any time you’re craving a healthy satisfying bite!

I love making gourmet popcorn at home. It’s typically really easy to make, cheaper than store bought, and tastes better too! I’ve even made popcorn in the instant pot, vegan caramel popcorn, and pretty pink Unicorn popcorn for the kids. A plain popcorn recipe is super easy (and fun!) to jazz up with extra flavors.

This jalapeño popcorn recipe is a great twist on classic popcorn. It’s a total crowd-pleaser, thanks to its salty and spicy flavor combination.

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🥘 Ingredients

Make my jalapeño flavored popcorn with these five simple ingredients! I usually have many of these staples already in my pantry. Find the full ingredient list at the bottom of the post in the recipe card.

Coconut Oil: I use coconut oil with a high smoke point to coat the popcorn kernels and prevent burning. Unrefined coconut oil is my go-to because it’s rich in healthy fats, helping me reach those recommended daily values. If I don’t have coconut oil on hand, I opt for another neutral-flavored oil like extra virgin olive oil or avocado. Vegetable oil or sunflower oil is also an option, though they are not considered as healthy.

Pickled Jalapeño Peppers: The pickled jalapeños make this recipe! I love how these add a little spice and tartness to my popcorn. The pickling process gives the jalapeños an intense vinegary acidity, which makes this recipe extra fun. If I’m short on time, I’ll use jalapeño powder. And if I’m in the mood for a spicier kick, I’ll use fresh jalapeños instead, but I’m always careful about the seeds—they pack a punch!

Corn Kernels: Popcorn kernels are easily found at the grocery store, usually right next to the microwaveable popcorn. While I’ve seen different colored kernels like white, yellow, black, purple, red, and even blue, I stick with the typical white or yellow ones for this recipe for the best flavor.

Butter: For me, popcorn isn’t complete without butter! It gives that movie-style taste I crave. For dairy-free and vegan jalapeno popcorn I simply swap out regular butter for vegan butter.

Sea Salt: I add a pinch of sea salt to enhance the flavor and when paired with butter, it gives my popcorn that classic movie-style feel. Of course, adjust the amount to suit tastes!

👩🏽‍🍳 How To Make Spicy Jalapeño Popcorn

Learn how to make jalapeño popcorn with coconut oil in just 20 minutes. I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.

Drain Jalapeno Slices: First, I drain the excess juice from the jalapeño slices over the kitchen sink. To make sure they’re completely dry, I lay them out on a paper towel and gently pat them down.

Heat Coconut Oil: Once that’s done, I move on to heating the coconut oil in a large pot or heavy-bottomed pan over medium heat. I sauté the jalapeño slices in the oil for about 2-3 minutes, stirring frequently until they’re nicely browned.

Add Corn Kernels: Next, I test the heat by adding a couple of corn kernels to the same pot. When the kernels pop, I know it’s hot enough. Then, I stir in the rest of the corn kernels, making sure they’re all coated in the oil to infuse the jalapeno and popcorn together. I cover the pot with a lid and let the kernels cook for about 3-4 minutes until the popping stops. I highly recommend shaking the pot several times over the burner for even cooking and to prevent the popcorn from burning.

Transfer Popcorn: When the popping stops, I transfer the popcorn into a mixing bowl.

Add Butter, Toss To Coat: I then drizzle the melted butter over the popcorn, sprinkle some salt, and toss until it’s completely coated with butter. And just like that, it’s ready to serve!

📖 Variations

Jalapeño Cheddar Popcorn: I love adding white cheddar cheese powder to this recipe to make jalapeño cheese popcorn. It’s a delicious twist that reminds me of Fire Corn Popcorn. If I’m in the mood for something different, I might use regular cheddar cheese powder instead for a classic jalapeño cheddar popcorn flavor. Parmesan cheese or real cheddar cheese work well too for a delicious savory snack.

Jalapeño Ranch: To switch things up, I’ll add ranch powder to the recipe, transforming it into a tasty copycat of Smartfood jalapeño ranch popcorn. Sometimes, I mix in onion powder or garlic powder for an extra layer of flavor.

Jalapeño Kettle Corn: When I’m craving something sweet and spicy, I convert this recipe into jalapeño kettle corn by adding ¼ cup of sugar. I add the sugar right after the corn kernels, then follow the rest of the steps as usual.

More Seasonings: Seasonings are a great way to spice up your popcorn. Garlic chili lime powder, chili powder, cajun seasoning, and even hot sauce are just a few options.

🍽 Serving Suggestions

Serving popcorn with jalapeños is a treat all on its own! I’ll either serve this in a large bowl with a scoop for everyone to share or in individual serving containers (cups, paper cones, individual serving size bowls, and paper bags all work).

For the most epic movie night or party appetizer spread, I like to serve this along with other snacks. Here are some of my go-to recipes for pairing:

Snacks: I like to serve my cooling vegan summer rolls with something spicy. The refreshing crisp and cooling cucumber soothes the palette from the jalapeños! My vegan pigs in a blanket are also a tasty movie night treat!

Sweet Treats: Adding something sweet along with something spicy is my ideal snack formula! My vegan s’mores or lychee ice cream are the perfect sweet treats for movie night. 

🫙 Storage Instructions

After making my jalapeño-flavored popcorn, I always like to store it properly to keep it fresh and crunchy. 

Make Ahead: I recommend eating popcorn right after making, but if you need to prep ahead it’s best to store homemade popcorn without any seasonings or butter on them. If they are coated in something they are likely to get soggy.

Room Temperature: To store leftover popcorn, I first allow it cool completely. Once the popcorn is cool, I transfer it to an airtight container or popcorn tin to keep it from becoming stale and to maintain its crunch. I store the it in a cool, dry place, away from direct sunlight and heat sources to avoid moisture buildup inside the container. It will keep for about 2-3 days.

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