A snack time favorite turned up a notch. Mixing sharp cheddar flavor with bright and spicy jalapeño pepper is a great way to boost the presence of a snack time favorite. Jalapeño cheddar popcorn won’t overwhelm you on heat (unless you want it to), so this is still a pretty family-friendly cheese popcorn option for movie night or parties. Jalapeño powder may be difficult to buy at your local grocer, but it’s widely available online (Amazon), so get ready to add this delicious green powder to your spice rack.
🌶️ Quick recipe snapshot
| Flavor profile | Buttery popcorn with sharp cheddar, a little tang from mustard powder, and the bright, grassy flavor of jalapeño. |
| Primary heat source | A quarter teaspoon of jalapeño powder. |
| Heat level | Mild. Jalapeño runs 2,500 to 8,000 Scoville heat units, and a quarter teaspoon is spread over about 4 quarts of popcorn. |
| Texture | Crisp popcorn with a buttery, cheesy coating. |
| Best uses | Movie night, parties and game day. |
| Customization ideas | More jalapeño powder for heat, more cheddar powder for sharpness, or a pinch of chipotle powder for smoke. |
| Before you start | About 10 minutes. You’ll need a large pot with a lid, since half a cup of kernels makes about 4 quarts of popcorn. |
Flavor notes
What does jalapeño powder bring to a bowl of popcorn besides heat? It’s dried, ground jalapeño, bright and a little grassy, closer to a fresh green pepper than most chili powders. It has the same 2,500 to 8,000 Scoville heat units as a fresh jalapeño. A quarter teaspoon spread over a big bowl of popcorn gives you more flavor than burn, and that keeps this one family-friendly. Our guide to jalapeño powder uses has more ideas for the rest of the jar.
The cheddar cheese powder brings the sharp, salty cheese flavor, and the melted butter gives the powders something to cling to. Mustard powder is a classic partner for cheddar, and here it adds a little tang alongside the cheese.
How much popcorn will half a cup of kernels give you? It pops into about 4 quarts, so use a big pot and keep the lid on. Shake the pot often while it pops, and when the popping slows to a few seconds between pops, take it off the heat so the last of it doesn’t scorch.
When the popping’s done, get the butter and powders on while the popcorn is still warm. Then toss it well, and taste before you add the salt, since cheese powder brings plenty of its own.
Adaptation ideas
Most of these are about the heat, and a couple change the flavor.
- Want it hotter? Of course, you can add additional jalapeño powder if you want to boost up that spiciness. Start by doubling it, then add more to taste.
- Want it sharper? Add more cheddar cheese powder for some more sharpness. We let the choice be yours here.
- Want some smoke? Add a pinch of chipotle powder along with the jalapeño.
- Swapping the oil? Any neutral oil that can take medium-high heat works in place of canola.
Serving ideas
Popcorn doesn’t need much of an occasion, but this one suits a crowd.
- For movie night: A big bowl to pass around the couch.
- At parties: Set it out in bowls alongside other snacks.
- On game day: Next to wings and dips.
- In a snack mix: Tossed with pretzels and roasted nuts.
Storage notes
Serve it right away if you can, since popcorn is at its best the day it’s made, and the buttery coating softens over time. If you have leftovers, keep them in an airtight container at room temperature.
The unpopped kernels keep far longer. USDA’s FoodKeeper gives a jar of popcorn kernels 2 years unopened and a year once it’s open.
Like this recipe? You’ll love these too:
- Old Bay Popcorn: Oil-popped popcorn coated in butter and Old Bay’s crab spice.
- Chipotle Pumpkin Seeds: Roasted pumpkin seeds with smoky chipotle heat.
- Spicy Roasted Chickpeas: A crunchy snack that soaks up spice fast.
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Jalapeño Cheddar Popcorn
Ingredients
- 1/2 cup popcorn kernels
- 3 tablespoons canola oil
- 3 tablespoons butter melted
- 1/4 cup cheddar cheese powder
- 1/4 teaspoon jalapeño powder
- 1/4 teaspoon mustard powder
- Salt and pepper to taste
Instructions
- Add the canola oil to a medium-sized pot over medium-high heat. Allow the oil to warm for 1 to 2 minutes.
- Add the popcorn kernels, then cover the pot. Shake the pot often as the popcorn begins to pop. Continue to shake until the popcorn is completely popped, then transfer it to a large bowl.
- To the popcorn add the melted butter, cheddar cheese powder, mustard powder, and jalapeño powder. Toss the popcorn to completely coat. Add salt and pepper, to taste.
- Serve immediately.
I will try this soon, love the idea and really love jalapeno cheddar popcorn. One question though….why mustard powder?
I know this might seem a strange place for a comment, but when I saw you had jalapeno powder I was on it! Love the taste of jalapeno! Placed an order was going to order some sauces too, but no sauces came up on search?! Happy to have ordered the powders I did, will have them on hand! Trying many of your recipes, will be back when able to leave reviews! Thank So Much!