BACON-JALAPEñO POPCORN
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
- Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
- Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.
JALAPENO POPCORN
A well-loved recipe that my mom would always fix for movie nights. Amounts are approximate based on your tastes.
Provided by Samantha J Hardison
Categories Appetizers and Snacks
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
- 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.
- Pour melted butter evenly over popcorn. Lightly sprinkle ranch dressing mix over popcorn; mix to combine. Crumble jalapeno slices and mix in.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 8.1 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 4.8 g, Sodium 336.2 mg, Sugar 0.2 g
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