If you’re tired of the same old boring popcorn, why not give jalapeno popcorn a try? This recipe combines jalapeño and chili powder to bring some heat to every bite—turning snack time into a little adventure for your taste buds.

It’s quick and easy to make, so you can add a spicy twist to your family movie nights or parties in no time. Grab your bowl, and let’s turn up the heat on your next snack session!

A bowl of spicy popcorn topped with diced jalapeños on parchment paper. The popcorn is seasoned with orange spices, giving it a vibrant and flavorful appearance.
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When it’s game day and our family’s bravest spice-lovers gather around the TV, this jalapeño-spiced popcorn is always on the menu. It’s quick, easy, and adds just the right kick to keep everyone reaching for more. Perfect for a casual gathering or when you’re craving something bold but simple, this recipe is my go-to snack for those who can handle a little heat.

I make this right on the stovetop in about 10 minutes. The popcorn gets tossed in melted butter, fresh jalapeño, and chili powder—super simple, yet absolutely packed with flavor. It’s a win for all ages (as long as they like a little spice!).

I love serving this because it’s healthier than those pre-packaged snacks like hot Cheetos, but it delivers the same crave-worthy, fiery crunch. Plus, no artificial colors or preservatives here—just fresh, natural ingredients. And let’s talk about the cost: a batch of this popcorn is budget-friendly too. Last time I checked, a container of popcorn kernels was less than 70 cents per batch from my favorite online store.

For our family, this snack isn’t just about the spice—it’s a tradition. It started as a fun experiment for one of our family’s football watch parties, and now it’s become a regular request whenever we gather. So, grab a bowl, turn on the game, and enjoy this spicy snack that’s sure to heat things up in the best way!

If you enjoy more crunchy snacks, make my Maple Glazed Popcorn, Crunchy And Sweet Cashew Brittle, and 4-Ingredient No-Bake Chocolate Peanut Clusters.

Ingredients You Will Need For Jalapeno Popcorn

Before we make the best jalapeno popcorn, grab these ingredients from your pantry or at your nearest grocery store.

Top view of ingredients in separate dishes on a marble surface: melted butter, mild chili powder, popcorn kernels, diced jalapeño, and vegetable oil. Each ingredient is in a small, labeled square bowl.
  • Popcorn kernels: You’ll want larger and fluffier yellow kernels to go perfectly with the bold flavors of jalapeño. If possible, choose premium labels to ensure that they all pop evenly.
  • Vegetable oil: Look for vegetable oil with a high smoke point, like canola oil, to handle the heat of popping popcorn.
  • Melted butter: Go for unsalted butter with a high butterfat content to make your popcorn taste richer.
  • Jalapeño: Look for bright green jalapeños for a fresh and slightly milder spicy flavor. Take note that the smaller jalapeños are spicier than the larger ones.
  • Chili powder: To ensure that everyone can tolerate the heat, choose mild chili powder. Make sure it’s fresh to ensure the best flavor.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

  • Swap jalapeños for other peppers. If you want a slightly sweeter taste, use Fresno peppers. For those who love a spicier kick, use serrano peppers.
  • Replace chili powder with Cajun seasoning to add a spicy Southern twist. If you want a zesty flavor, use taco seasoning. For a bit of tang, use Sriracha powder.
  • To make the popcorn vegan, use vegan butter or avocado oil instead of regular butter.
  • Drizzle with honey or maple syrup to make a sweet and spicy combo.
  • Add cheddar powder to make jalapeño cheddar popcorn or sprinkle parmesan cheese to add a cheesy twist.
Can I Use Frozen Jalapenos For Jalapeno Popcorn?

Yes, you can, but your popcorn can turn soggy, especially if the frozen jalapenos have thawed and released extra moisture. Fresh jalapeños are ideal to get the best texture and flavor from your popcorn. 

Can I Make Jalapeno Popcorn In The Microwave?

If you don’t mind a slightly less crisp popcorn, you can use the microwave. Just pop the kernels in the microwave for a couple of minutes, then toss with the melted butter, chili powder, jalapeño, and salt.

How To Make Jalapeno Popcorn

With your ingredients ready, let’s pop some popcorn and toss it with jalapeño perfection for a bold, flavorful snack!

Place your large cast iron pan with a lid on the stovetop over medium heat (make sure your pan is big enough to allow the popcorn to expand without overflowing!). Add the vegetable oil to coat the bottom of the pot, then heat for about 2 minutes.

Drop 2-3 kernels into the pan to test the heat. When they pop, the oil is hot and ready. If not, let the oil heat up a little longer. Once the oil is ready, add the popcorn kernels in an even layer, then cover with a lid (I like to leave a slight gap to release the steam that might cause the popcorn to get soggy).

A black pan on a marble surface filled with unpopped popcorn kernels and a small amount of oil. The kernels are evenly spread across the bottom, ready for popping.

This is my favorite part because it’s when you’ll hear the corn popping like fireworks. Every 30 seconds, gently shake the pan to prevent overburning the kernels and give them all a chance to pop. Notice how the popping increases then slows down.

When you hear the popping getting slow to a point that you’ll hear it about 2-3 seconds in between pops, remove the pan from heat. This is how you can prevent scorching your popcorn. Keep the lid on for 30 seconds to allow the late bloomers to pop.

A large pot filled with freshly popped popcorn. The popcorn is evenly distributed and appears fluffy and lightly browned, sitting against a white marble background. The pot has two handles on either side.

Now, it’s time to season your freshly popped popcorn. Pour the melted butter over the popcorn (you can make melted butter on the stove over low to medium heat or in the microwave in 20-second intervals). Sprinkle it with diced jalapeño, chili powder, and salt.

Using a large spoon, gently toss the popcorn to ensure that every kernel is covered with the seasonings and butter. Be careful not to crush the popcorn.

A large pot filled with freshly popped popcorn coated in a golden seasoning, with a wooden spoon resting inside. The pot has metal handles on both sides and is placed on a light surface.

Popcorn tastes the best when it’s fresh, so serve immediately! Pour the popcorn into a large bowl and serve with your favorite drinks like lemonade or iced tea. You can also garnish your popcorn with fresh cilantro, extra jalapeños, or a squeeze of lime juice.

A bowl of spicy popcorn topped with green jalapeño slices, placed on a sheet of parchment paper. A striped cloth is nearby, and a few pieces of popcorn are scattered around the bowl on a white surface.

Gina’s Tips For Recipe Success

  • Use clarified butter to keep your popcorn crunchy longer. This is the clear golden butterfat layer in between the foam and milk solids that develops after simmering the butter.
  • To keep the popcorn gluten-free, avoid pre-packaged popcorn mixes, which might include some hidden gluten in the seasonings.
  • If you want to reduce the spiciness of the jalapeños, remove the seeds and membranes before chopping them.
  • Use gloves when chopping the peppers because they can burn your eyes or skin when in contact.
A bowl of spicy popcorn topped with slices of jalapeño peppers on a parchment-lined plate. Surrounding the dish are loose popcorn pieces, a whole jalapeño, a striped cloth, and a small plate of chili powder, all on a marble surface.

Leftover Tips

While it might seem like a good idea to refrigerate your popcorn, it’s not ideal because it tends to lose its crispiness in the fridge. The best way is to store your popcorn at room temperature in a cool, dry place like your pantry or cupboard. Keep your popcorn in an airtight container (make sure it’s completely cooled down before storing).

For the best flavor and texture, consume your popcorn within the day. 

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A bowl of spicy popcorn garnished with chopped jalapeños on a parchment-lined dish. The popcorn is seasoned with a reddish-brown spice mix, giving it a bold, flavorful appearance. The edges of the parchment paper peek out from the bowl.

Easy Homemade Jalapeno Popcorn Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12 cups
This Spicy Jalapeño Popcorn is the bold, zesty twist your taste buds have been waiting for! Perfect for movie nights, game days, or anytime you crave something with a little kick, this recipe combines the buttery crunch of freshly popped kernels with the heat of jalapeños and chili powder. Best of all, it's quick and easy to make—just a few steps to your new favorite snack. Grab a bowl and get ready to turn up the heat!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 tablespoons vegetable or canola oil
  • ½ cup popcorn kernels
  • cup butter, melted
  • 1 jalapeño, finely diced
  • 1 ½ teaspoons mild chili powder
  • Salt, to taste

Instructions
 

  • Place a large cast iron pan with a lid on medium heat. Add the oil and popcorn kernels, then cover the pot.
    2 tablespoons vegetable or canola oil, ½ cup popcorn kernels
  • When the kernels start popping, shake the pan gently back and forth to prevent burning.
  • Continue until the popping slows, about 2-3 minutes. Listening for the popping to slow down is the key to not burning it. Remove the skillet from the heat.
  • Pour the popcorn into a large bowl, being sure not to include any kernels that did not pop.
  • Pour the melted butter over the popped popcorn. Sprinkle with the chili powder, diced jalapeño, and salt. Toss well to coat evenly.
    ⅓ cup butter, 1 jalapeño, 1 ½ teaspoons mild chili powder, Salt
  • Transfer to a large bowl and serve immediately.

Notes

Gina’s Tips For Recipe Success
  • Use clarified butter to keep your popcorn crunchy longer. This is the clear golden butterfat layer in between the foam and milk solids that develops after simmering the butter.
  • To keep the popcorn gluten-free, avoid pre-packaged popcorn mixes, which might include some hidden gluten in the seasonings.
  • If you want to reduce the spiciness of the jalapeños, remove the seeds and membranes before chopping them.
  • Use gloves when chopping the peppers because they can burn your eyes or skin when in contact.
Serving: 1cup, Calories: 92kcal, Carbohydrates: 5g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 45mg, Potassium: 28mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 244IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 0.3mg
Author: Gina Dickson
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