Smoked Olivewood and Paprika Popcorn
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon Vinesation Olive Wood Smoked Olive Oil
1/3 cup popcorn kernels
2 teaspoons or more Vinesation Olive Wood Smoked Olive Oil
Mix the smoked paprika, salt and onion in a small bowl and set aside.
In a medium pot, heat the oil and popcorn, covered, over medium heat. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any un-popped or partially popped kernels you see. Drizzle with walnut or olive oil and toss with your hands to coat evenly. Scatter smoked paprika mixture over popcorn and mix with your hands until kernels are evenly coated.
Keeps for up to 2 days in an airtight container.
Instead of cooking the popcorn on the stove, you can start with unflavored, unsalted air-popped or microwave popcorn. I prefer the air-popped corn.