Serves 4
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  1. Heat the oil in a large pot over a medium heat. Add the popcorn kernels and cover with a lid.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per serving: 244kcals, 21.1g fat (8.5g saturated), 12.9g carbs, 0g sugars, 2.3g protein, 2.4g fibre, 0.307g sodium