This White Cheddar Jalapeño Popcorn Is AMaizIng Jalapeno popcorn
Directions . In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
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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.
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Instructions. Begin by adding oil and a layer of popcorn kernels to a skillet with a lid. Cover with a lid and heat over medium high heat.*. ¼ cup oil, ½ cup popcorn kernels. Shake gently once popping starts. When popping starts to slow remove from heat then transfer to a bowl. Add cheddar seasoning to the popcorn (I did about one tablespoon.
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Place the butter in a microwave safe bowl and cover with a paper towel to prevent any splatters. Heat on low heat for about 20 seconds until melted. Toss the melted butter with the popcorn. Add the salt, cheese and jalapeno peppers and toss well to combine.
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Heat oil over medium-high heat in a Whirley Pop Popcorn Popper or in a wide, heavy-bottomed pan with a lid. Add jalapenos to the oil and close the lid to prevent splattering. Allow the jalapenos to fry in the oil until they are golden brown, stirring occasionally. Add popcorn kernels. Close the lid again.
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Here's the recipe and method I've perfected over the last 8 years. This is something I picked up working with USAF fighter pilots, and now it is a tradition.
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Step 1: Melt the butter in a small saucepan over medium heat. Add the onion and garlic and jalapeno chiles and cook for two minutes until softened. Step 2: Add the frozen sweet corn kernels and cook for another 3 to 4 minutes. Step 3:
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Add sliced jalapeños; 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 oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds.
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Stir and spread the kernels in an even layer and Cover. Once the popcorn starts popping, lift the Dutch oven just slightly off the burner and shake back and forth to evenly distribute the heat. Cook until the popping slows, be sure to shake the pan every 30 seconds. All together this should only take 3 to 5 minutes.
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Add the popcorn kernels and cover. Once the kernels begin to pop, shake the pot back and forth until the popping subsides. This should take just a few minutes. Remove the pot from the heat. Pour over the melted butter and sprinkle over the chili powder, jalapeño and some salt to taste. Mix well to coat the popcorn.
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Step 3: Heating the kernels. Heat a strong, heavy-bottomed stainless steel pan for 30 seconds on high heat. Add the jalapeno butter. Optionally, you can save about 2 tsp of the butter to add on top when the popcorn has cooked. No need to wait for the butter to melt, add the kernels to the pan.
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Move the jalapeño wheels every 15 to seconds to allow the jalapeño oils to meld into the olive oil. Add the popcorn kernels to the oil and cover the cooking pot. Cook for approximately 5 minutes (or until the popcorn popping slows). Shake the pot occasionally as the popcorn pops. Remove the cover and add salt to taste, shaking the popcorn to.
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Add the garlic powder, paprika, cumin, and chili powder to the melted butter and stir to combine. In a large mixing bowl, combine the popcorn, melted butter mixture, and salt. Toss well to coat. Add the shredded cheddar cheese and chopped jalapeño peppers to the bowl and toss well to combine.
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Place the butter and jalapeño in a small microwave dish and cook for about 45 seconds, until butter is melted. Add maple syrup and stir. Add the seasonings. Pour popcorn into a large bowl; add butter mixture and stir to coat. Add bacon, jalapeno and cheese. Toss until all ingredients are well incorporated.
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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.
Jalapeño Popcorn
Heat the coconut oil in a large pot over a medium heat and sauté the jalapeno slices, 2-3 minutes or until browned, stirring to ensure even cooking. . Add the corn kernels to the same pot, stir to coat, cover with a lid and cook for 3-4 minutes or until all corn kernels have stopped popping.
