Jalapeño Popcorn Recipe – For Spicy Snackers
If you’re looking for the perfect snack for your next movie night, I highly recommend Jalapeño popcorn. This stovetop popcorn with a spicy twist is a step up for microwave popcorn.
I gave my 5-year-old son a couple pieces of this popcorn (without the peppers), and he could immediately tell it was spicy. Cooking the jalapenos in the oil gives this popcorn a spicy kick. However, as someone who enjoys spicier foods, this only has a hint of heat and was not overwhelming at all. This is a savory snack I really enjoy.
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Equipment Needed
- Heavy bottom pan with a lid (like a large saucepan or a deep pan)
- Measuring cups & spoons
- Large bowl
- Large slotted spoon
- Plate & knife for slicing jalapeño
Ingredients in Jalapeno Popcorn
- One Jalapeno pepper sliced (seeds removed) – this is what I would considering the starting amount. If you love peppers, you can add more.
- 2 Tablespoons oil
- 1/4 cup popcorn kernels
- Optional toppings – such as melted butter and more – see below
How to Make Jalapeño Popcorn
- Slice Jalapeños. I use fresh jalapeños when I have them, or you can also use pickled Jalapeños. Slice the jalapenos and remove most of the seeds. If using pickled Jalapeño drain on a paper towel prior to cooking.
- Heat oil on the stove over low or medium heat for a minute and then add the jalapeno slices and cook to your large pot. Cook for 3-4 minutes until just turning golden brown. They will continue to cook after you add popcorn kernels. If you’re worried you’ve cooked them too much, just take them out with a slotted spoon and add back once the popcorn is complete.
- Add popcorn kernels. Use a spoon to stir the popcorn kernels, oil and jalapenos until the first popcorn kernel pops. After the first kernels of popcorn begin to pop, cover the pan. Gently shake the pan from side to side while the pan is still over the heat every 10 seconds or so to keep the popcorn from burning.
- Once you only hear one pop every 3-4 seconds, your popcorn should be done. You can remove from the heat and add to your serving bowl.
- I melt butter in a ramekin in the microwave and add to the popcorn with salt. But this is all personal preference.
What is the Best Oil to Use When Making Popcorn?
The best oil is going to be different to every person. I personally started off using Orville Redenbacher’s oil when I first started making popcorn on the stove. This is a flavored soybean oil. Jolly Time suggests peanut oil or coconut oil as their first choices. They also recommend clarified butter, however regular butter will likely smoke and burn.
Other oils that can be used are olive oil, avocado oil, sunflower oil, canola oil, vegetable oil and grapeseed oil.
People have strong opinions on what makes an oil healthier to consume. I’d suggest trying whatever oil you have in your home that you use for cooking, and then explore from there to find what you like best.
Variations and Additional Toppings
If you’re looking to customize this popcorn even further, your imagination is your limit. Of course, beyond melted butter and salt, you can consider Jalapeño cheddar popcorn by adding finely shredded sharp cheddar cheese or cheddar cheese powder. You could also add crumbled cooked back to make it a bacon Jalapeño popcorn. Or simply add any variety of spices and cheese you like. Things like parmesan cheese, cayenne pepper, garlic powder, nutritional yeast are all things you may enjoy!
There are also a variety of popcorn seasonings you can buy, like these from Amazon.
Types of Jalapeños to Use
The type of Jalapeño you use in this recipe will really be up to your personal tastes and what you have on hand. I use fresh jalapeño or pickled jalapenos. But they also sell Jalapeño powder specifically for popcorn!
How to Store Jalapeño Popcorn
To store leftover cooked popcorn, you can place in a bowl with a tight-fitting lid or Ziplock bag. The popcorn can be left out at room temperature, unless you’ve added something to it that should go into the fridge. It should keep for a couple of days.
Wrap Up
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Jalapeño Popcorn Recipe – For Spicy Snackers
Ingredients
- 1 Jalapeño pepper sliced, you can add additional peppers for more spice and flavor!
- 2 tbsp oil
- 1/4 cup popcorn kernels
Instructions
- Slice Jalapeños. I use fresh jalapeños when I have them, or you can also use pickled Jalapeños. Slice the jalapenos and remove most of the seeds. If using pickled Jalapeño drain on a paper towel prior to cooking.
- Heat oil on the stove over low or medium heat for a minute and then add the jalapeno slices and cook to your large pot. Cook for 3-4 minutes until just turning golden brown. They will continue to cook after you add popcorn kernels. If you’re worried you’ve cooked them too much, just take them out with a slotted spoon and add back once the popcorn is complete.
- Add popcorn kernels. Use a spoon to stir the popcorn kernels, oil and jalapenos until the first popcorn kernel pops. After the first kernels of popcorn begin to pop, cover the pan. Gently shake the pan from side to side while the pan is still over the heat every 10 seconds or so to keep the popcorn from burning.
- Once you only hear one pop every 3-4 seconds, your popcorn should be done. You can remove from the heat and add to your serving bowl. Top with whatever you'd like, melted butter, salt, etc.
