*12 cups Popped Popcorn, air popped
*1/4 cup Extra Light Olive Oil
*1 to 2 Whole Jalapeno, diced or sliced
*1/3 cup Butter
Sea Salt to Taste
In a sauce pan on medium heat, warm the olive oil and add a slice or piece of jalapeno if it sizzles it’s ready. Add the remaining jalapenos to the oil and let bubble in the oil for 2-3 minutes or until they start to shirvel. Turn off the heat and add the butter and stir until melted and pour evenly over popped corn. Toss popcorn mixture and sprinkle with sea salt and enjoy!
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