Picture by Andrew Scrivani for The New York Times

Spicy smoked paprika popcorn

Yield: About 12 cups

Ingredients

  • ½ cup grapeseed or other neutral oil with a high smoke point (such as corn, canola or sunflower)
  • ⅓ cup popcorn kernels
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sweet paprika
  • Hot smoked paprika to taste

Method

  1. In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. 
  2. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
  3. Cook, shaking occasionally, until popping stops.
  4. Transfer popcorn to a bowl, and immediately toss with salt, cumin, sweet paprika and pimentón, if using. For the utmost crunch, let popcorn settle for 5 to 7 minutes before eating.

Picture by Andrew Scrivani for The New York Times.
Coconut Sugar Caramel Corn

Yield: About 13 cups

Ingredients

  • 3 tablespoons virgin coconut oil
  • 3 tablespoons grapeseed oil
  • ½ cup popcorn kernels
  • 1 cup coconut palm sugar
  • 6 tablespoons unsalted butter
  • 1¼ teaspoons turmeric
  • ½  teaspoon course salt
Method

  1. In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. 
  2. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
  3. Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
  4. In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.