Homemade Popcorn with Paprika
Pour the oil into a heavy-bottomed pot with a tight-fitting lid, add 3 corn kernels, and place over medium-high heat. When the test kernels pop, add the remaining corn in a single layer, cover with the lid, and remove from the heat for 30 s so the kernels heat evenly. Return the pot to the heat and, shaking it gently, cook for 2–3 min, until the popping becomes less frequent—with pauses of 2–3 s. Remove from the heat immediately and open the lid slightly to let the steam escape—this will keep the popcorn crisp. Transfer to a large bowl, sprinkle with salt and paprika, and mix. Serve while warm.
Ingredients
- ✓Popcorn kernels
- ✓Sunflower oil
- ✓Ground paprika
- ✓Salt
How to cook
- 1
Pour the oil into a heavy-bottomed pot with a tight-fitting lid, add 3 corn kernels, and place over medium-high heat.
- 2
When the test kernels pop, add the remaining corn in a single layer, cover with the lid, and remove from the heat for 30 s so the kernels heat evenly.
- 3
Return the pot to the heat and, shaking it gently, cook for 2–3 min, until the popping becomes less frequent—with pauses of 2–3 s.
- 4
Remove from the heat immediately and open the lid slightly to let the steam escape—this will keep the popcorn crisp.
- 5
Transfer to a large bowl, sprinkle with salt and paprika, and mix.
- 6
Serve while warm.
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