Jalapeno Popcorn
Kick your movie night up a notch with this irresistible jalapeño popcorn recipe that's ready in only 20 minutes! Adding this zesty jalapeno twist to light and buttery popcorn will change your snack game forever.
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 salt to suit you taste.
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