Spicy Smoked Paprika Microwave Popcorn
You do not need store-bought bags to make popcorn in the microwave: plain kernels pop beautifully in a covered heatproof bowl. A little sesame oil helps the smoky paprika and garlic stick, giving a savory snack that is ideal for movie nights.
Preparation Steps
Put the popcorn kernels in a large, microwave-safe glass bowl and cover with a microwave-safe plate or lid that fits loosely, so steam can escape.
Microwave on high for 5 to 8 minutes. Stay nearby and stop as soon as the popping slows to 2 to 3 seconds between pops, so the popcorn does not scorch.
Carefully remove the bowl using oven mitts; it will be very hot. Lift the lid away from you to avoid the steam.
Drizzle the sesame oil over the hot popcorn and toss well. Sprinkle with the garlic powder, smoked paprika and a pinch of salt, then toss again until evenly coated.
Pick out any unpopped kernels and serve.
Tips & Variations
- Microwave power varies, so the first time you make it, listen carefully and stop early; burnt popcorn tastes bitter.
- For a milder version, swap the smoked paprika for sweet paprika, or add a pinch of cayenne for more heat. Melted butter or olive oil can replace the sesame oil.
- Cooled popcorn keeps in an airtight container at room temperature for up to 1 week.
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