popcorn and servers

This is one of the fancy-pantry popcorn recipes I plan to make on the “Oscars” edition of Valley Dish later this month. My website server will be down for a little while this weekend, It’ll be up and running again in the next day or two, so hopefully, this will tide you over.

Spanish Popcorn with Marcona Almonds

1 teaspoon smoked paprika, divided
1 teaspoon salt, divided
8 tablespoons (1 stick) unsalted butter
5-ounce bag of popped popcorn *
1 cup whole roasted Marcona almonds

Mix 1/2 teaspoon of the smoked paprika and 1/2 teaspoon of salt in a small bowl and reserve.

Melt butter in a small saucepan over medium heat. Remove from heat; stir in the remaining 1/2 teaspoon smoked paprika and 1/2 teaspoon salt.

Place the popcorn in a large microwave-safe bowl and heat for 1 minute. Immediately add the melted butter mixture and Marcona almonds to the bowl. Quickly toss with a large spoon until the popcorn and Marcona almonds are well coated with the melted butter mixture. Sprinkle with reserved smoked paprika-salt mixture and serve.

* I prefer Trader Joe’s Organic popcorn with olive oil.
Makes about 10 cups