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.