120g popcorn kernels
3 tbsp vegetable oil
1 jalapeño, deseeded and finely chopped
1 garlic cloves, crushed
½ tsp sea salt
Pinch of cayenne pepper (optional)
- Heat the oil in a large pot over a medium heat. Add the popcorn kernels and cover with a lid.
- As soon as the kernels start popping, use oven gloves to lift and shake the pot every few seconds until all the kernels are popped. Transfer the popped corn into a large bowl.
- In a small saucepan, heat the butter, garlic and jalapeño over a medium-low heat. Cook for 1-2 minutes until the butter is melted and the garlic and jalapeño are softened, allowing the flavours to combine. Drizzle the jalapeño garlic butter over the popcorn.
- Sprinkle the Parmesan over the top and season to taste with sea salt and a little cayenne pepper, if desired. Stir the popcorn well to distribute the butter, cheese and spices evenly.
Per serving: 244kcals, 21.1g fat (8.5g saturated), 12.9g carbs, 0g sugars, 2.3g protein, 2.4g fibre, 0.307g sodium