Jalapeno Caramel Corn


A spicy take on this sweet classic snack. Jalapenos and caramel popcorn? You bet!

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Jalapeno Caramel Corn
Recipe Type: Snack
Author: Live Naturally Magazine


  • ½ cup popcorn kernels
  • 1 tablespoon coconut oil
  • 3 jalapenos, seeded and chopped


  • ½ cup maple syrup
  • 1½ tablespoons coconut oil
  • 3 tablespoons almond butter
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon cinnamon
  1. Preheat oven to 350 degrees.
  2. Melt 1 tablespoon of coconut oil over medium high heat in a pot. Add the popcorn kernels and cover with a lid. Shake pot to move kernels a couple times a minute to prevent burning. Once the popping slows down, remove from heat and pour into a bowl.
  3. Remove seeds of the jalapenos and finely chop. Sauté jalapenos in a small amount of coconut oil until they begin to soften. Remove from heat and set aside.
  4. In a small pot, bring maple syrup and coconut oil to a boil over medium heat for about 2 minutes. Remove from heat and whisk in the jalapenos, almond butter, vanilla and salt. Drizzle caramel sauce over the popcorn and toss until evenly coated. Put parchment paper over a sheet tray and spread popcorn over it. Bake for 6-8 minutes at 350 degrees.


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