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*

How to make Spicy Popcorn With Piment d'’Espelette and 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.