Spicy Popcorn With Piment Despelette And Marcona Almonds Recipe Epicuriouscom

SPICY POPCORN WITH PIMENT D'’ESPELETTE AND MARCONA ALMONDS

Steps:

• Mix 1/2 teaspoon piment d'Espelette and 1/2 teaspoon salt in small bowl and reserve.
• Melt butter in small saucepan over medium heat. Remove from heat; stir in remaining 1/2 teaspoon piment d'Espelette and 1/2 teaspoon salt.
• Combine popcorn kernels and peanut oil in large deep pot with lid. Heat over medium-high heat, occasionally swirling pot so that popcorn kernels are coated with oil. Cover pot. When popcorn kernels start popping, rotate pot over burner until all kernels have popped. Remove popcorn from heat. Immediately add melted butter mixture and Marcona almonds to pot. Cover pot. Using oven mitts, firmly hold pot and lid together and shake until popcorn and Marcona almonds are well coated with melted butter mixture. Transfer popcorn mixture to serving bowl. Sprinkle with reserved piment d'Espelette-salt mixture and serve.
• Tender Spanish almonds that are usually sold roasted and salted; available at some supermarkets and at specialty foods stores and natural foods stores and online from latienda.com.

SPICY PIMENTóN POPCORN

Steps:

• 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).
• Cook, shaking occasionally, until popping stops.
• 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.

CITRUS & SPICE MARCONA ALMONDS

Steps:

• Preheat oven to 350°F
• Line a large baking sheet with parchment.
• Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat.
• Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden.
• Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool).
• Loosen nuts from parchment with a spatula and transfer to a bowl.
• Note: These almonds can be made several days in advance and kept in an airtight container at room temperature.

SPICED MARCONA ALMONDS

Steps:

• Put oven rack in middle position and preheat oven to 350°F Line a large baking sheet with parchment.
• Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
• Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.