Spicy smoked paprika popcorn
Yield: About 12 cups
- 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
- In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels.
- 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).
- Cook, shaking occasionally, until popping stops.
- 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.
Yield: About 13 cups
- 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
- In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels.
- 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).
- Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
- 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.