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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

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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!
Course Appetizer
Cuisine American, Mexican
Diet Gluten Free, Vegetarian
Keyword buttery, party food, quick, spicy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 cups
Calories 92
Author Gina Dickson

Ingredients

  • 2 tablespoons vegetable or canola oil
  • ½ cup popcorn kernels
  • ⅓ 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
    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.
  • 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.
    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.
  • 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
    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.
  • 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.

Nutrition

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
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