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Spiced Popcorn

Pikantne Snacks Dishes for Special Occasions 25 min Easy 13 wyświetleń ~5.19 PLN - (0)
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Description

Crispy popcorn with aromatic spices is a simple, quick, and impressive snack perfect for New Year's Eve 2025 and other parties. It's a mix of naturally popped corn kernels seasoned with smoked paprika, garlic powder, spicy cayenne pepper, and salt — optionally enriched with melted butter and freshly grated Parmesan. The popcorn is light and crunchy, and the spices create a deep, slightly smoky, and spicy flavor note. Serve it in large bowls or in paper cones; it pairs wonderfully with a glass of champagne or non-alcoholic drinks, as well as with additional toppings served on the side.

Składniki (8)

Servings:
6
  • Popcorn kernels 100 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • smoked paprika (sweet) 2.5 łyżeczki
  • Garlic powder 3 g
  • Cayenne pepper 2 szczypty
  • ✨ Opcjonalne
  • Butter (for drizzling, optional) 50 g
  • Grated Parmesan (optional) 30 g
💰 Szacowany koszt dania: ~5.19 PLN (0.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Weigh 100 g of popcorn corn and set aside. Measure 30 g of rapeseed oil (2 tablespoons) and prepare the spices: salt (4 g), smoked paprika (5 g = 1 teaspoon), garlic powder (3 g), and cayenne pepper (1 g). If you plan to use butter or parmesan, prepare them now (cut the butter into smaller pieces, grate the parmesan).

Ingredients: Popcorn kernels, Rapeseed oil, Salt, smoked paprika (sweet), Garlic powder, Cayenne pepper, Butter (for drizzling, optional), Grated Parmesan (optional)
Use a kitchen scale to measure dry ingredients; prepare a large serving bowl (at least 3 liters). Tools: scale, measuring spoon, spice bowl.

Heating the pot

2

Take a large, heavy pot with a lid (diameter 24–28 cm, capacity at least 4–5 l). Pour 30 g of oil (2 tablespoons) into the pot and heat over medium heat for about 1–2 minutes. To check the temperature, toss in 2-3 kernels of corn as a test — cover the pot with the lid. When the test kernels pop (after 30–60 seconds), the oil is at the right temperature.

Ingredients: Rapeseed oil, Popcorn kernels
Use a pot with a thick bottom to distribute the heat evenly. Do not use very high heat — too high can burn the oil and popcorn.

Popping

3

When the test kernels pop, remove the lid, evenly sprinkle 100 g of corn into the pot in a single layer. Immediately cover with the lid. Keep the pot over medium heat and shake it every 15–20 seconds while holding the lid (with your hand) to mix the kernels — this prevents burning. Listen: initially, the sound will occur after about 20–40 seconds, intense popping usually lasts for 2–3 minutes. When the gaps between pops increase to about 2 seconds or longer, remove the pot from the heat and let it sit for 30 seconds with the lid on to allow the last kernels to finish popping.

Ingredients: Popcorn kernels, Rapeseed oil
Use an oven mitt when shaking the pot to avoid burns. The typical roasting time is 3–4 minutes from the first pops. Do not leave the pot unattended — popcorn can quickly burn if the heat is too high.

Preparation of the spice mix

4

In a small bowl, add salt (4 g), smoked paprika (5 g), garlic powder (3 g), and cayenne pepper (1 g). Mix thoroughly with a fork or mini whisk for 20–30 seconds to evenly distribute the ingredients. If you prefer a milder flavor, set aside 0.5 g of cayenne pepper.

Ingredients: Salt, smoked paprika (sweet), Garlic powder, Cayenne pepper
Use a small bowl and a teaspoon — it will be easier to evenly sprinkle the popcorn later. You can prepare the mixture in advance, even a few hours ahead, and store it tightly.

Seasoning and mixing

5

Immediately transfer the hot popcorn to a large bowl (min. 3 l). Evenly sprinkle the prepared spice mix and vigorously mix with your hand or a large spoon for 20–30 seconds to ensure the spices adhere to the popcorn. If using butter: melt 50 g of butter in a small saucepan over very low heat (about 30–40 seconds), drizzle it over the popcorn, and immediately mix to coat the kernels with the butter. Additionally, you can sprinkle 30 g of freshly grated Parmesan — add it at the end and quickly mix.

Ingredients: Salt, smoked paprika (sweet), Garlic powder, Cayenne pepper, Butter (for drizzling, optional), Grated Parmesan (optional)
It's best to use a large, shallow bowl to mix the spices evenly. If you don't want greasy popcorn, skip the butter — the spices will still stick to the slightly warm popcorn.

Serving and maintaining crispiness

6

Transfer the popcorn to serving bowls or spread it out on a large tray lined with paper. Serve immediately — popcorn is best and crunchiest right after preparation. If you're making portions in advance, keep the popcorn in wide containers at room temperature; avoid sealing in airtight boxes before serving (condensation makes the popcorn soft).

Ingredients: Popcorn kernels, Salt, smoked paprika (sweet), Garlic powder, Cayenne pepper, Butter (for drizzling, optional), Grated Parmesan (optional)
For serving, use ceramic bowls or paper cones; avoid plastic containers with lids as they trap moisture. If the popcorn becomes soft, you can refresh it for 2–3 minutes in an oven preheated to 120°C on a baking sheet (uncovered).

Fun Fact

💡

Popcorn was consumed by Native Americans hundreds of years before the arrival of Europeans; archaeologists have found popcorn kernels dated to over 4,000 years ago. It has dominated parties for years: in the USA, popcorn has long been a companion to movie screenings and social events.

Best for

Sylwester 2025 Seans filmowy w domu Przyjęcie z przyjaciółmi Impreza tematyczna

Tips

🍽️ Serving

Serve popcorn in several bowls with different flavors (e.g. classic salt, smoked paprika, and parmesan) — guests can mix and match. For a visual effect, sprinkle popcorn with fresh herbs (e.g. chopped parsley) or serve in paper cones in a cinema style.

🥡 Storage

Best consumed immediately. Store any leftovers in an airtight container at room temperature for up to 24 hours — they will lose some crispness. To refresh: spread on a baking sheet and bake for 2–3 minutes at 120°C or for 30–60 seconds in the microwave on medium power in a ceramic bowl (without a lid).

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