Smoky paprika popcorn combined with almonds and chorizo baked until crisp. Get everything in one bite.
- 100 g very thinly sliced dried chorizo or salami (see Note)
- 3 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp chilli powder
- ¼ tsp ground cinnamon
- 2 tsp table salt
- 2 tbsp canola or vegetable oil
- 70 g (⅓ cup) popcorn kernels
- 200 g (1½ cups) smoked almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 10 cups
Preheat the oven to 220°C. Arrange the chorizo or salami in a single layer on baking trays lined with baking paper. Bake for 3 minutes or until crisp and dry.
Combine the paprika, onion powder, chilli powder, cinnamon and salt and stir well.
Heat the oil in a 3-litre saucepan with a tight-fitting lid over medium-high heat until just before it smokes. Add a popcorn kernel to the oil to test if it is hot enough; if it spins, then the oil is ready (see Note).
Add all the popcorn kernels, swirl to cover the kernels with the oil, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped.
Tip the popcorn into a large wide bowl, add the chorizo or salami chips and any oil, the almonds, and immediately toss with half of the paprika mix until all the popcorn is well coated, then add the remaining mix and toss again.
• Ask the deli counter to slice the salami very thinly using the meat slicer.
• The oil shouldn’t be smoking; if it is, remove from the heat until it stops smoking, then return to the heat.
Photography by Amanda McLauchlan, styling by Aimee Jones.
View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.