Pimenton popcorn

Pimenton popcorn

Guys, the month of July has been crazy busy. We traveled to Italy at the beginning of the month and had a jam-packed trip filled with lots of meetings in preparation for our big day in August. Who knew that this much work goes into planning a wedding (wink wink)?! We did manage to squeeze in some downtime for dinners with friends and family as well as sightseeing, which was lovely (we even managed to venture out to Lake Braies, an amazing crystal clear lake surrounded by mountains in Christian's region). Ever since we got back to London last Monday, it just feels like time is moving faster and faster by the minute. But on the whole, things are going really well and we are starting to look forward to celebrating with our loved ones in just about one month!

Pimenton popcorn | Beloved Kitchen
Pimenton popcorn | Beloved Kitchen
Pimenton popcorn | Beloved Kitchen

Busy times like these call for quick healthy snacks, and that's where this pimenton popcorn comes in. If you know me well, you'll know that I just love my popcorn. I find there's no comparison to the home-made stuff and that making a big batch is always worthwhile. This pimenton popcorn is one of my new favourites, and has been one of our go-to flavours lately. I find that grinding the rosemary along with pimenton, some garlic granules, salt and pepper to make a fine powder works really nicely (you get the lovely rosemary flavour without rosemary pieces getting stuck in your teeth). You can add as much or as little seasoning as you like - but I like to go bold with the spices on this one. It's your call! 

Pimenton popcorn | Beloved Kitchen
Pimenton popcorn | Beloved Kitchen
Pimenton popcorn | Beloved Kitchen

The resulting popcorn is super tasty - it has nice smoky flavours from the pimenton, herbal notes from the rosemary (one of my favourite herbs) and a little bit of bite from the dried garlic. If you like things on the spicy side, try adding a dash of cayenne pepper to the mix - but use with caution, that stuff's hot! 

Pimenton popcorn | Beloved Kitchen

I hope you like this pimenton popcorn as much as we do around here. What are you favourite quick and healthy snacks? Have you tried making this recipe? I'd love to hear your thoughts in the comments!

-xo KA

Pimenton popcorn

This is one of my new favourite ways to eat popcorn - freshly popped kernels coated in a dusting of smoky pimenton, rosemary, garlic, salt and pepper. It's the perfect salty snack for movie night or after-work munchies. The challenge is just not to eat the whole bowl in one sitting!

Ingredients:

  • 2 tbsp dried wild (or regular) rosemary
  • 2 tbsp pimenton
  • 1/2 tsp dried garlic granules
  • 1/2 tsp salt (pink salt works nicely)
  • freshly ground pepper
  • 4 tbsp melted coconut oil, divided
  • 1/2 cup popcorn kernels

Method:

Add the rosemary, pimenton, garlic granules, salt and some freshly ground pepper to a mortar and grind using a pestle until a fine powder is formed. Set aside.

In a small saucepan, melt the coconut oil and set aside. 

Heat a large soup pot with a tight-fitting lid over medium-high heat. Add 1 tbsp of the melted coconut oil and 3 popcorn kernels to the pot and cover. Once the first 3 kernels pop, add the rest of the kernels to the pot and cover. Shake the pot regularly throughout cooking to distribute the heat and to make sure the kernels don't burn. The kernels will start popping slowly initially, but the popping will speed up once the right temperature is reached. The popcorn is done once most of the kernels have popped and the popping slows down significantly (about 3 seconds between 'pops'). Transfer the popcorn to a large serving bowl.

With the remaining 3 tbsp coconut oil and the spice mixture, dress the popcorn. I usually work 1 tbsp of coconut oil at a time, alternating between the coconut oil and the spice mix and tossing the popcorn with wooden spoons, so that the popcorn gets uniformly covered. Use as much coconut oil and spice mixture as you like. I personally like lots of seasoning on my popcorn so I tend to use all of it. Taste the popcorn, and sprinkle on a little more salt if needed.

Serve immediately, or store in airtight containers for a few days.

Makes one large bowl of popcorn.

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