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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.
Flavored popcorn is one of the easiest ways to upgrade a simple snack, and this jalapeno popcorn delivers some exciting, even unexpected, flavor that is a far cry from the standard salt and butter. I usually make Instant Pot popcorn and enjoy it plain, but now and then I like experimenting with unusual flavors. If you enjoy a bit of heat added to your savory snacks, give this recipe a try.
I have always been amazed by the wide range of potato chip flavors and how the flavor varieties of popcorn pale in comparison. So when it came time for another one of our Mexican-themed cookouts, I decided to make this jalapeno popcorn. I knew the adults would love it, and made a bowl of my vegan caramel popcorn for the kids instead. Surprisingly, the kids loved it just as much! Since that day, this recipe has become a staple at cookouts and get-togethers. And the absence of it is noticeable and always mentioned.
From a nutritionist’s perspective, I appreciate that popcorn is naturally a whole grain and high in fiber. In this jalapeno popcorn recipe specifically, I use coconut oil instead of regular oil, which lowers the calories and trans fat content significantly. Jalapenos do more than just add flavor and heat; they also happen to be packed with vitamins A, C, K, and B6, which help boost immunity and skin health.
Infusing the oil before popping the kernels changes how the flavor develops in this jalapeno popcorn. I saute the jalapenos first so their flavor transfers into the oil, then I coat the kernels, allowing the seasoning to spread as it pops. Shaking the pot while cooking keeps everything moving, which prevents the popcorn from burning.
I have a friend who is obsessed with this popcorn flavoring, and I always make sure to have a fresh bowl out whenever she comes over. At our last build-your-own burrito night, there was a bowl of popcorn for everyone to nibble on until dinner was ready. Once we all sat down to eat our burritos, I noticed a strange crunch coming from my friend’s tortilla. I was about to ask what it was when suddenly a piece of jalapeno popcorn rolled out of her burrito. We all looked at her, and all she said was “Don’t knock it ‘til you’ve tried it.” Everyone tried it, and almost everyone loved it. If you are a picky eater, maybe stick to enjoying this popcorn the old-fashioned way.
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🥘 Ingredients
For this jalapeno popcorn, I use a handful of simple ingredients that build a striking flavor.
Coconut oil: I use coconut oil to carry the jalapeno flavor and to cook the kernels.
Pickled jalapenos: Sliced pickled jalapenos provide a great balance of heat and acidity.
Popcorn kernels: I use standard yellow or white kernels for this recipe.
Butter: I drizzle melted butter at the end for a classic finish. If you would like to keep this entirely plant-based, then you may leave it out.
Sea salt: This enhances both the spice and buttery flavor.
🔪 How To Make
This is the simple process I follow when making this deliciously infused jalapeno popcorn:
Drain jalapeno slices: I drain and pat the jalapeno slices dry to prevent splattering while they are in the hot oil.
Heat coconut oil and infuse: Then I heat the coconut oil in a pot and saute the jalapenos until lightly browned and fragrant.
Add corn kernels: First, I add a few kernels to check if the oil is hot enough. Once they start popping, I add the remaining kernels, cover, and shake.
Transfer popcorn: Then I transfer the popcorn into a serving bowl.
Add butter and salt: Finally, I drizzle with melted butter, add the salt, and toss to coat.
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.
Other Tips To Keep In Mind:
- 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.
📖 Variations
I love experimenting with different flavors whenever I make this jalapeno popcorn. These are 3 variations I make most frequently:
Cheddar spice: For a cheesy taste, you could add a store-bought cheddar seasoning, but I prefer using 1/4 cup of finely grated parmesan. I toss it with salt and butter. For a vegan option, try sprinkling some nutritional yeast.
Kettle corn kick: If I want a mix of savory, spicy, and sweet, I add 2 tablespoons of sugar during the popping for a spicy kettle corn flavor. My kids tolerate the heat much better when it has a touch of sweetness added.
Added heat: For a seriously stronger level of heat and a more intense flavor, I swap out the pickled jalapenos for fresh jalapenos with the seeds. My friend from the gym loves anything spicy and has even added a teaspoon of adobo to hers.
🍽 Serving Suggestions
Serving this jalapeno popcorn fresh and warm is my favorite way to enjoy it. But if you want to create an accompanying spread with similar flavors, I recommend serving it with my vegan jalapeno poppers, a big bowl of my jalapeno artichoke dip, and baked corn tortilla chips. And if you have little ones who prefer sweeter-flavored popcorn, you should definitely make my unicorn popcorn for a colorful and fun snack.
A few months ago, we hosted a cookout which featured a great deal of Mexican-inspired dishes, one of which was jalapeno popcorn. Amongst the other main dishes were sides such as my Chipotle corn salsa and a jug of sparkling water infused with jalapeno simple syrup, mint leaves, and fresh lime wedges. I noticed one of my guests eating his popcorn with a spoon, and then realized he had mixed some of the corn salsa into the popcorn. I tried it, and I highly recommend it.
🧊 Storing And ♨️ Reheating
Refrigeration: I do not refrigerate this popcorn as it will lose its crisp texture.
Room temperature: I store leftover popcorn in an airtight container for up to 2-3 days in a cool, dry place.
Freezing: Jalapeno popcorn is not suitable for freezing, as thawing affects the texture and flavor.
Reheating: To refresh the popcorn, I place it in the oven on a low heat for a few minutes to bring back some crispness.
❓Recipe FAQs
This usually happens when the heat is too high or the jalapenos are left in the pot too long. Once they have released their flavor into the oil, they can overcook quickly. I saute them just until they are fragrant, then focus on adding the kernels and getting them popping.
I focus on heat control and movement. Shaking the pot regularly gives the kernels a more even heat, and I also remove the pot from the stove as soon as the popping slows down. A good rule to follow is to remove it as soon as it has slowed to 2-3 seconds between pops.
This comes from adding too much butter or oil at the wrong stage. When excess fat sits on the surface, it weighs down the popcorn and softens it. I drizzle the butter gradually, tossing between each addition so it coats lightly instead of soaking in. If you have the time, use clarified melted butter instead. This allows for a smoother coating that is less likely to congeal as it cools down.
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📋 Recipe Card
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
- 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.
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