Crunchy Kosher Popcorn with Smoked Paprika – Perfect Movie Night Snack

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I’ve been making this smoked paprika popcorn for years now, and it never gets old. There’s something about the combination of that smoky heat with perfectly crispy kernels that just works. Started making it when I realized how much money we were spending on those fancy popcorn tins during the holidays, and honestly, this homemade version is so much better.

The secret is using coconut oil instead of butter. I know what you’re thinking, but hear me out. Coconut oil has a higher smoke point than butter, which means you can get the oil really hot without it burning. Plus it keeps this completely parve, so you can serve it with meat meals or dairy meals without any issues. The oil also helps the smoked paprika stick to every single kernel.

Why Coconut Oil Makes Better Popcorn

Smoked paprika is where this recipe really shines. I use the Spanish kind, pimentón dulce, which gives you that deep smoky flavor without too much heat. You want to add it right after the popcorn comes off the heat while it’s still warm and the oil is coating everything. That’s when the spices really grab onto the kernels and don’t just fall to the bottom of the bowl.

Getting the Most from Smoked Paprika

This works perfectly for Shabbat movie nights or when you’re having people over to watch the game. It’s way better than the store-bought stuff, and you can control exactly how much salt and spice goes on. I usually make a double batch because it disappears fast. Store any leftovers in an airtight container, though it rarely lasts more than a day in my house.

Crunchy Kosher Popcorn with Smoked Paprika – Perfect Movie Night Snack - American recipe
I've been making this smoked paprika popcorn for years now, and it never gets old. There's something about the combination of that smoky heat with perfectly crispy kernels that just works. Started making it when I realized how much money we were spending on those fancy popcorn tins during the holidays, and honestly, this homemade version is so much better. The secret is using coconut oil instead of butter. I know what you're thinking, but hear me out. Coconut oil has a higher smoke point than butter, which means you can get the oil really hot without it burning. Plus it keeps this completely parve, so you can serve it with meat meals or dairy meals without any issues. The oil also helps the smoked paprika stick to every single kernel. Smoked paprika is where this recipe really shines. I use the Spanish kind, pimentón dulce, which gives you that deep smoky flavor without too much heat. You want to add it right after the popcorn comes off the heat while it's still warm and the oil is coating everything. That's when the spices really grab onto the kernels and don't just fall to the bottom of the bowl. This works perfectly for Shabbat movie nights or when you're having people over to watch the game. It's way better than the store-bought stuff, and you can control exactly how much salt and spice goes on. I usually make a double batch because it disappears fast. Store any leftovers in an airtight container, though it rarely lasts more than a day in my house.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1/2 cup popcorn kernels
  • 3 tablespoons coconut oil refined or unrefined
  • 1 teaspoon smoked paprika Spanish pimentón dulce preferred
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional, for heat

Method
 

  1. Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until melted and hot.
  2. Add 3 popcorn kernels to test the oil temperature. When they pop, the oil is ready.
  3. Remove the test kernels and add the remaining 1/2 cup of popcorn kernels. Cover the pot with a tight-fitting lid.
  4. Shake the pot occasionally to prevent burning. Listen for popping to slow down to about 2-3 seconds between pops.
  5. Remove from heat and let sit covered for 30 seconds to allow any remaining kernels to pop.
  6. In a small bowl, mix together smoked paprika, kosher salt, garlic powder, and cayenne if using.
  7. Remove lid carefully (steam will escape) and immediately sprinkle the spice mixture over the hot popcorn.
  8. Toss thoroughly with a large spoon or by shaking the pot to coat all kernels evenly.
  9. Taste and adjust seasoning as needed. Serve immediately while warm and crispy.

Notes

Store leftover popcorn in an airtight container for up to 3 days, though it's best eaten fresh. For extra flavor, try adding a squeeze of fresh lemon juice along with the spices. You can double the recipe easily using a larger pot. Make sure your coconut oil is at the right temperature to avoid burning.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 160
% Daily Value*
Total Fat 9g 12%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 0mg
Sodium 295mg 13%
Dietary Fiber 3g 11%
Total Sugars 0g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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