Spicy Pimentón Popcorn
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower)
- ⅓cup popcorn kernels
- ½teaspoon fine sea salt
- ¼teaspoon ground cumin
- ¼teaspoon sweet paprika
- Pimentón (hot smoked paprika), to taste
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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).
- Step 2
Cook, shaking occasionally, until popping stops.
- Step 3
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.
Private Notes
Comments
Been making popcorn this way at least once a week for decades, with half olive oil, half ghee, and coating with nothing but sea salt. There's really no need to pop 2 or 3 kernels first then add the rest -- I pour them all in at the beginning. And I haven't shaken popcorn while it cooks in decades, either -- what's the point? As kernels pop they rise to the top, gravity keeps the un-popped ones in the fat at the bottom. Very few un-popped kernels at the end with this method.
I use a screen to cover the pot. That way all the steam escapes and as the corn pops, I remove the screen. The popped corn stays on top and the unpopped stays on the bottom. Nothing steams.
Just to be clear, pimenton comes in both “dulce” (sweet) and “picante” (spicy/hot). The way it’s noted in the recipe implies that all pimenton is spicy.
Yes, a dutch oven pot (thick bottomed pot). Add a single layer of seeds and just enough neutral oil to barely cover the seeds. Turn the flame on high as high as the size of the pot will allow. No need to shake at all. Once the popcorn starts to come to a stop it's done. Add whatever your heart desires or craves. People say my popcorn is so good and think I do something special but I don't. It's the thick bottomed pot. It's my most requested snack to bring anywhere.
Tried following the recipe: delicious, crispy but a little greasy. Today: .25 c oil to .33 c corn Still a little greasy but delicious and crunchy
I love popcorn and any other way I can add flavor, I love! This recipe did not fail in making me say, yummy!
Advertisement