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Jalapeno popcorn
This jalapeno popcorn is mildly spicy, flavorful, soft and crunchy. Its better than the regular popcorn that we have been eating so far.
Course
Snack / Appetizer
Cuisine
American
Prep Time
3
minutes
minutes
Cook Time
7
minutes
minutes
Servings
2
servings
Calories
135
kcal
Author
Sujatha Muralidhar
Ingredients
½
cup
corn kernels
2
tablespoon
butter
½
teaspoon
salt
1
jalapeno
sliced
Instructions
Over medium to low heat, place a pan.
Add butter and jalapeno slices.
Cook until jalapeno slightly crispy.
Add corn kernels and combine all the ingredients well.
Close it with a lid.
And shake the pan in regular intervals for the even heat distribution.
Remove the pan from the heat until the popping sound stops.
And serve warm.
Notes
Cooking Tips:
Use a cast iron pan for better results.
Substitute butter with coconut oil for a dairy-free, vegan version.
Substitute jalapeno with habanero or green bell pepper.
Adjust the heat of this jalapeno popcorn by adjusting the quantity of the see
ds.
Storing Ideas:
In pantry. It's ideal to store this jalapeno popcorn in the pantry at room temperature for about 4 weeks.
In the refrigerator. To retain its fresh flavors and to increase its lifetime, you may refrigerate it to use it for up to 4 months.
Nutrition
Calories:
135
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
758
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
444
IU
|
Vitamin C:
9
mg
|
Calcium:
6
mg
|
Iron:
1
mg