Popcorn with smoked paprika
Stovetop popcorn dusted with smoked paprika salt. It takes a few minutes, costs very little and beats anything from a bag for a film night.
- Time
- 10 min
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Pick a large, heavy pan with a tight lid and have a big serving bowl ready. In a small bowl, stir the smoked paprika into half a teaspoon of fine salt.
- Add the olive oil and three of the popcorn kernels to the pan, put the lid on and set it over a medium heat.
- Once those three kernels pop, the pan is hot enough. Pour in the rest of the kernels in an even layer and put the lid back on.
- Shake the pan about every 20 seconds, keeping the lid slightly ajar to let the steam escape. The popping takes 2 to 3 minutes.
- When there are about 2 seconds between pops, take the pan off the heat and leave the lid on for 30 seconds more, for the stragglers.
- Tip the popcorn into the bowl, sprinkle over the paprika salt while it is still hot and toss well. Serve warm.
Tip Use a pan with a lid that sits flat, or the popcorn will escape. A pot lid held down with a tea towel works too.
Per portion
| Energy | 218 kcal |
| Protein | 5 g |
| Carbohydrate | 25 g |
| of which sugars | 1 g |
| Fat | 9 g |
| of which saturates | 1 g |
| Fibre | 6 g |
| Salt | 0.01 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- popcorn kernels80 g
- smoked paprika2 tsp
- olive oil1 tbsp
