Spicy Popcorn with Piment D’Espelette and Marcona Almonds

Ingredients

• 0.8 cup almonds whole
• 1 teaspoon paprika hot divided
• 0.3 cup vegetable oil; peanut oil preferred 
• 0.5 cup popcorn kernels 
• 1 teaspoon salt divided
• 6 tablespoons butter unsalted ()

Equipment

• bowl
• sauce pan
• pot
• oven mitt

Directions

1. Mix 1/2 teaspoon piment d'Espelette and1/2 teaspoon salt in small bowl and reserve.
2. Melt butter in small saucepan overmedium heat.
3. Remove from heat; stir inremaining 1/2 teaspoon piment d’Espeletteand 1/2 teaspoon salt.
4. Combine popcorn kernels and peanutoil in large deep pot with lid.
5. Heat overmedium-high heat, occasionally swirlingpot so that popcorn kernels are coatedwith oil. Cover pot. When popcorn kernelsstart popping, rotate pot over burner untilall kernels have popped.
6. Remove popcornfrom heat. Immediately add meltedbutter mixture and Marcona almonds topot. Cover pot. Using oven mitts, firmlyhold pot and lid together and shakeuntil popcorn and Marcona almonds arewell coated with melted butter mixture.
7. Transfer popcorn mixture to serving bowl.
8. Sprinkle with reserved piment d'Espelette-saltmixture and serve.
9. * Tender Spanish almonds that are usuallysold roasted and salted; available at somesupermarkets and at specialty foods storesand natural foods stores and online fromlatienda.com.
10. Piment d’Espeletteis a coarse chili powder made from the
11. Espelette pepper. It's available at specialtyfoods stores and from zingermans.com.
12. Bon Appétit