Smoked Paprika Popcorn and Marcona Almonds

Classic flavors of Spain bring this snack to life.

INGREDIENTS

• 1 tablespoon avocado oil (or other neutral cooking oil)

• 2 tablespoons popcorn kernels

• 1-2 tablespoons extra virgin olive oil

• 1/4 cup Marcona almonds, roughly chopped

• 1/2 teaspoon sea salt

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon fresh rosemary, chopped finely

METHOD

1. Place the oil in a heavy bottomed, 4-quart pan with a lid. Put three kernels of popcorn in the oil and turn heat to high. When the kernels pop, add the remaining 2 tablespoons of popcorn and turn heat to medium. Cook for 2-3 minutes, or until popping slows to 1-2 pops per 20 seconds. Remove from heat.

2. Pour popcorn into a bowl or a bag and add all remaining ingredients. Mix or shake until everything is well coated.