Ingredients
Scale
- 1/2 cup popcorn kernels
- 1/3 cup vegetable oil or popcorn oil
- 1/2 cup pickled jalapeños, chopped
- 1 tablespoon ranch seasoning (I recommend Trader Joe’s)
- 1/2 tbsp garlic powder
- salt to taste
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pickled jalapeños to the pot and cook for 2-3 minutes, stirring occasionally.
- Add the popcorn kernels to the pot and stir well to coat them in the jalapeño oil.
- Cover the pot with a lid and let the kernels pop for about 3-5 minutes, or until the popping slows down. Shake the pot occasionally to make sure the kernels pop evenly.
- Once the popping stops, remove the pot from the heat and let it cool for a few minutes.
- Sprinkle the ranch seasoning over the popcorn and stir well to coat evenly.
- Transfer the popcorn to a large bowl and serve immediately. Enjoy!
- Prep Time: 5
- Cook Time: 10
- Category: Appetizer
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