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Crunchy Kosher Popcorn with Smoked Paprika – Perfect Movie Night Snack

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika, garlic powder. Pesach recipes and menu planner

Pareve

Smoked paprika popcorn is a crunchy, savory snack popped in coconut oil and seasoned with smoked paprika, salt, garlic powder and an optional pinch of cayenne.

Why Coconut Oil

Coconut oil has a high smoke point, so it gets hot enough to pop the kernels fully without burning, and it helps the spices stick. Heat the oil with a few test kernels; when they pop, add the rest, cover, and shake the pot often until the popping slows. Toss with the seasonings while hot.

Kosher Notes

Made with coconut oil instead of butter, this popcorn is pareve, so it can be served with a meat or dairy meal. Check that your kernels and coconut oil carry a reliable hechsher.

Storing

It’s best fresh but keeps airtight for 3 days. A squeeze of lemon adds a bright note.

Crunchy Kosher Popcorn with Smoked Paprika – Perfect Movie Night Snack
This smoky, crunchy popcorn uses coconut oil and Spanish smoked paprika for the perfect parve snack that works with any meal.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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