Published Apr 3rd
Prep 10m Cook 5m Additional - Ready In 15m
Servings 8 cups Calories 151.6

A well-loved recipe that my mom would always fix for movie nights. Amounts are approximate based on your tastes.

Recipe Ingredients

  • ¼ cup vegetable oil, divided
  • 6 slices pickled jalapeno peppers, drained, or more to taste
  • ⅓ cup popcorn kernels
  • ¼ cup butter, melted
  • 1 (1 ounce) package ranch dressing mix

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 8.1 g
  • Cholesterol 15.3 mg
  • Fat 13 g
  • Fiber 1.3 g
  • Protein 1.1 g
  • Saturated Fat 4.8 g
  • Sodium 336.2 mg
  • Sugar 0.2 g

Chef's Notes

Substitute 1 bag of microwave popcorn for the corn kernels and 2 tablespoons oil if desired; You won't need the whole package of ranch dressing mix.


  1. I made this the first time as written and there was too much oil, butter, and ranch mix in my opinion. I made a 2nd batch with some tweaks and it came out perfect. Fry your jalapeno's as directed and dip them out with a slotted spoon. Use that jalapeno infused oil with 2 more - Read more ...

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