Homemade Jalapeno Popcorn Recipe (Easy & Spicy!)
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.
Servings: 10
Calories: 70kcal
Equipment
Ingredients
- 2 tbsp Coconut oil
- ¼ cup Sliced pickled jalapeno peppers
- ½ cup Corn kernels
- ¼ cup Butter, melted can also use vegan butter
- ½ - 1 tsp Salt
Instructions
- Drain the jalapeno slices on kitchen paper towel.
- Heat the coconut oil in a large pot over a medium heat and sauté the jalapeno slices, 2-3 minutes or until browned, stirring to ensure even cooking.
- Add the corn kernels to the same pot, stir to coat, cover with a lid and cook for 3-4 minutes or until all corn kernels have stopped popping. Make sure to shake the pot several times while the popcorn is popping to ensure even cooking and to stop the popcorn from burning.
- When the kernels have stopped popping turn the popcorn out into a mixing bowl.
- Pour over the melted butter and sprinkle with salt.
- Toss to coat completely and serve.
Notes
- Ensure the picked jalapenos are completely dry before sautéing in the coconut oil.
- Jalapeno popcorn is best eaten within 4-6 hours of cooking.
- To make this vegan friendly substitute the butter for vegan butter.
- Season with extra salt to suit your tastes.
- Ensure the corn kernels are in a single, even layer at the bottom of the pot so you don’t end up with any unpopped kernels.
- Make sure to infuse the oil with the jalapenos before popping the kernels, so it has plenty of time to absorb all that jalapeno flavor.
Nutrition
Serving: 1cup | Calories: 70kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 459mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 0.4g