Spicy Popcorn With Piment d'’Espelette and Marcona Almonds

Ingredients for Spicy Popcorn With Piment d'’Espelette and Marcona Almonds

• 1 teaspoon piment d'Espelette or Hungarian hot paprika, divided

• 1 teaspoon salt, divided

• 6 tablespoons (3/4 stick) unsalted butter

• 120ml popcorn kernels

• 60ml peanut oil

• 180ml whole roasted Marcona almonds*

Mix 1/2 teaspoons piment d'Espelette and 1/2 teaspoons salt in small bowl and reserve.

Melt butter in small saucepan over medium heat. Remove from heat; stir in remaining 1/2 teaspoons piment d'Espelette and 1/2 teaspoons salt.

Combine popcorn kernels and peanut oil in large deep pot with lid. Heat over medium-high heat, occasionally swirling pot so that popcorn kernels are coated with oil. Cover pot. When popcorn kernels start popping, rotate pot over burner until all kernels have popped. Remove popcorn from heat. Immediately add melted butter mixture and Marcona almonds to pot. Cover pot. Using oven mitts, firmly hold pot and lid together and shake until popcorn and Marcona almonds are well coated with melted butter mixture. Transfer popcorn mixture to serving bowl. Sprinkle with reserved piment d'Espelette-salt mixture and serve.

Tender Spanish almonds that are usually sold roasted and salted; available at some supermarkets and at specialty foods stores and natural foods stores and online from latienda.com.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.