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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.