Homemade Jalapeno Popcorn
Fresh jalapenos, buttery popcorn, and coconut oil come together in this jalapeno popcorn recipe for a healthy snack. I use pickled jalapenos, golden kernels, and a touch of salt to bring some heat to a classic dish. It is crispy, savory, and ready in just 45 minutes, making it great for movie nights or parties.
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
- My #1 Secret Tip for this jalapeno popcorn recipe is to fully dry the jalapeno slices before adding them to the oil. I have learned that any excess moisture can cause splattering and interfere with how the oil absorbs the flavor.
- Infuse first: I always make sure to cook the jalapeno in the oil before adding kernels so the flavor is well distributed.
- Leave lid gap: Leave a slight gap between the lid and the pot, to allow steam to escape. This keeps my popcorn crisp.
- Add butter last: I drizzle my butter after the kernels have popped, to avoid soggy pieces.
- Season quickly: Salting the popcorn while it is still warm helps the seasoning stick to each piece.
- Pulverize salt: For finer seasoning that coats easily, I place my sea salt in a grinder or food processor and pulse until it becomes a fine powder.
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