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Jalapeno Popcorn

Samantha J. Hardison

"A well-loved recipe that my mom would always fix for movie nights. Amounts are approximate based on your tastes."
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15 m servings 152 cals
Original recipe yields 8 servings (8 cups)

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  1. Heat 2 tablespoons oil in a small skillet over medium-high heat. Add sliced jalapenos; cook and stir until browned and crispy, 3 to 5 minutes. Transfer to a small plate with a slotted spoon.
  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
  3. Pour melted butter evenly over popcorn. Lightly sprinkle ranch dressing mix over popcorn; mix to combine. Crumble jalapeno slices and mix in.


  • Cook's Notes:
  • Substitute 1 bag of microwave popcorn for the corn kernels and 2 tablespoons oil if desired.
  • You won't need the whole package of ranch dressing mix.

Nutrition Facts

Per Serving: 152 calories; 13 g fat; 8.1 g carbohydrates; 1.1 g protein; 15 mg cholesterol; 336 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made this the first time as written and there was too much oil, butter, and ranch mix in my opinion. I made a 2nd batch with some tweaks and it came out perfect. Fry your jalapeno's as direc...