By Marilyn Sultar
Smoked Paprika Popcorn
“I use two types of oil because I like the subtle flavor the walnut (or olive) oil adds to the mixture, but feel free to use grapeseed or canola for both cooking and coating the popcorn.
Instead of cooking the popcorn on the stove, you can start with unflavored, unsalted air-popped or microwave popcorn. I won’t be mad.” ~ posted by ANJALI on MARCH 19, 2013
Updated at: Thu, 17 Aug 2023 04:58:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories107.3 kcal (5%)
Total Fat6.5 g (9%)
Carbs10.4 g (4%)
Sugars0.2 g (0%)
Protein1.8 g (4%)
Sodium582.2 mg (29%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Mix the smoked paprika, salt and onion in a small bowl and set aside.
Step 2
In a medium pot, heat the oil and popcorn, covered, over medium heat.
Step 3
As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops.
Step 4
Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see.
Step 5
Scatter smoked paprika
Step 6
Scatter smoked paprika mixture over popcorn and mix with your hands until kernels are evenly coated.
Step 7
Keeps for up to 2 days in an airtight container.
View on source: http://www.eatyrgreens.com/smoked-paprika-popcorn/
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