Spicy Pimentón Popcorn

 This recipe comes from Melissa Clark and the NYT: https://cooking.nytimes.com/recipes/1019376-spicy-pimenton-popcorn?action=click&module=RelatedLinks&pgtype=Article Using more oil than popcorn, a technique developed by Jessica Koslow of Sqirl in Los Angeles, yields a particularly crisp and rich popcorn. Here, the kernels are popped, then tossed while still hot with a combination of sweet and hot smoked paprikas, and bit of earthy cumin. It's a complex mix that can be as hot as you can take it.

Ingredients

• ½ cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower)
• ⅓ cup popcorn kernels
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cumin
• ¼ teaspoon sweet paprika
• Pimentón (hot smoked paprika), to taste 

Preparation

1. In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
2. Cook, shaking occasionally, until popping stops.
3. Transfer popcorn to a bowl, and immediately toss with salt, cumin, sweet paprika and pimentón, if using. For the utmost crunch, let popcorn settle for 5 to 7 minutes before eating.