Everything you love about sweet and salty caramelized sugar-coated kettle corn, but with an addictive spicy kick using jalapenos.
How to Make Jalapeno Kettle Corn
It’s so easy to make your own batch of jalapeno kettle corn. Here’s are the step-by-step instructions:
- Pop the Popcorn. Heat 4 tablespoons of oil over medium heat. Add the popcorn and stir to coat. Cover the pot and wait for the popping to slow down, then remove from heat.
- Cook the Jalapenos. Once the popping stops, remove the lid. Cook the jalapenos for 5 minutes, then set aside.
- Make the Caramel. Add the sugar, corn syrup, and salt. Bring to a bubble and let simmer without stirring.
- Combine. Add the baking soda and vanilla extract. Pour over the popcorn, stir to coat, and sprinkle with cooked jalapenos. Pour onto a baking pan, separate into small pieces, and let cool completely before serving.
Can I Use Microwave Popcorn for This Recipe?
Although microwave popcorn may be convenient, it would not work for this recipe since the flavors and seasonings have to go in the pan with it. Adding them all in at the end after popping the popcorn in the microwave is not advisable.
Why Aren’t My Popcorn Kernels Popping?
Use high-quality popcorn kernels that are specifically labeled for popping. These have a better texture and flavor and will hold their shape more even after you have poured the caramel over them. Avoid using old or stale kernels.
How to Keep the Caramel from Crystallizing?
To prevent the caramel from becoming too hard, make sure not to overcook it. Let it simmer, then remove from the heat immediately once it reaches the right consistency. Avoid stirring during cooking or it could really change the consistency of the caramel.
Why is My Caramel Too Runny?
If your caramel is too runny, simply cook it for a few more minutes until moisture evaporates and it thickens. Check that it reaches the right temperature (around 245°F) before pouring the caramel over the popcorn. Too runny caramel popcorn will just make the popcorn soggy, so it’s important to get the consistency right before pouring.
How to Store Jalapeno Kettle Corn
Store leftover jalapeno kettle corn in an airtight container at room temperature. When stored this way, the jalapeno kettle corn can stay fresh for up to 5 days. Make sure the kettle corn has cooled completely before storing to help the kettle corn maintain its crunch.
Why Is My Jalapeno Kettle Corn Soggy?
Make sure the caramel is not too runny. Runny caramel can weight down the popcorn and cause excess moisture to seep through the popcorn, instead of just sitting on top of it. The sogginess may also be due to excess moisture from the minced jalapenos. Make sure the jalapenos are dry before mixing with the popcorn.
How to Make Jalapeno Kettle Corn Extra Spicy
To really bump up the spice level, simply add more minced jalapenos to the caramel coating. This will also add plenty of jalapeno flavor to the popcorn to complement the sweetness of the caramel.
Jalapeno Kettle Corn
Ingredients
- 5 tbsp vegetable oil, divided
- 1/3 cup popcorn kernels
- 3 jalapenos
- 7 tbsp butter
- 1 cup brown sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ cup corn syrup
- ½ tsp vanilla extract
Instructions
- Heat 4 tablespoons of oil in a large pot over medium heat.
- Add the popcorn kernels and stir to coat.
- Cover the pot with a lid that fits well.
- When the popping slows down, remove the pot from the heat.
- Allow kernels to finish popping before removing lid.
- Remove the lid and set aside.
- Heat the remaining oil in a small skillet.
- Add the jalapeno and cook for 5 minutes.
- Remove from the heat and set aside.
- Melt the butter in a heavy-bottomed saucepan over medium heat.
- Add the sugar, corn syrup and salt. Stir until just combined.
- Bring to a bubble then simmer for 4 minutes. Do not stir.
- Remove from the heat and stir in the baking soda and vanilla extract.
- Pour the caramel over the popcorns and stir to coat.
- Pour the popcorn onto a large baking pan lined with parchment paper.
- Sprinkle with cooked jalapenos.
- Separate into small pieces while warm.
- Allow to cool completely before serving.
