Sweet and Smoky Paprika Butter Popcorn

Quick Recipe Version (TL;DR)

• Yield: 4 snack-size servings (about 8–10 cups popcorn)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1/3 cup (60 g) popcorn kernels
• 2 tbsp neutral oil (canola, grapeseed, or vegetable)
• 3 tbsp (42 g) unsalted butter
• 1 1/2 tsp smoked paprika
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (optional, for gentle heat)

Do This

• 1. In a small bowl, mix smoked paprika, sugar, salt, garlic powder, and cayenne; set aside.
• 2. Melt butter gently in a small saucepan or microwave-safe bowl; keep warm.
• 3. In a large heavy pot with lid, heat oil over medium-high; add 3 test kernels and cover.
• 4. When test kernels pop, add remaining kernels in an even layer, cover, and shake occasionally.
• 5. Cook until popping slows to about 2–3 seconds between pops, then remove from heat.
• 6. Immediately drizzle warm butter over popcorn, tossing in a large bowl to coat evenly.
• 7. Sprinkle seasoning blend over popcorn in 2–3 additions, tossing well; taste and adjust salt, then serve warm.

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Why You’ll Love This Recipe

• Sweet-smoky flavor: smoked paprika and a hint of sugar create a cozy, campfire-style twist on classic buttered popcorn.
• Simple ingredients: everything comes from the pantry and is ready in about 15 minutes.
• Perfect texture: light, crisp popcorn that is well-coated but never soggy.
• Flexible spice level: keep it mellow or add a little cayenne for a gentle kick.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Popcorn kernels, neutral oil, smoked paprika, granulated sugar, fine sea salt, garlic powder, cayenne pepper (optional)

Full Ingredients

Popcorn Base

• 1/3 cup (60 g) popcorn kernels
• 2 tbsp neutral oil (canola, grapeseed, or vegetable)

Sweet-Smoked Butter Coating

• 3 tbsp (42 g) unsalted butter
• 1 1/2 tsp smoked paprika
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (optional, for a lightly spiced kick)

Step-by-Step Instructions

Step 1: Mix the sweet-smoky seasoning

In a small bowl, combine the smoked paprika, granulated sugar, 1/2 teaspoon fine sea salt, garlic powder, and cayenne pepper (if using). Stir with a spoon or small whisk until the mixture looks uniform, with no visible streaks of sugar or salt. Set this bowl near the stove so it is ready as soon as the popcorn is popped; adding the seasoning while the popcorn is hot helps it cling better.

Step 2: Gently melt the butter

Cut the butter into a few pieces and place it in a small saucepan or microwave-safe bowl. Melt over low heat on the stove, or in the microwave in 10–15 second bursts, just until fully liquid. Do not let it brown or sizzle; you want a gentle melt so the butter stays fragrant and sweet, not nutty. Keep the melted butter warm while you pop the corn so it stays pourable. If it begins to cool and solidify, briefly rewarm it.

Step 3: Heat the oil and test the kernels

Place a large, heavy-bottomed pot (at least 4-quart capacity) with a tight-fitting lid over medium-high heat. Add the 2 tablespoons of neutral oil and 3 popcorn kernels. Cover the pot and let it heat for 1–2 minutes. When you hear the test kernels pop, you will know the oil is hot enough—roughly in the 350–375°F (175–190°C) range, ideal for crisp popcorn without burning the oil or the kernels.

Step 4: Pop the rest of the kernels

Quickly remove the popped test kernels with a spoon (or shake them to the side), then pour in the remaining popcorn kernels. Immediately cover the pot and shake it gently back and forth so the kernels spread in a single layer across the bottom. Leave the lid slightly ajar to allow steam to escape, which helps keep the popcorn crisp.

As popping intensifies, shake the pot every 10–15 seconds to prevent scorching. Continue cooking until the popping slows to about 2–3 seconds between pops, usually 2–3 minutes total after the kernels first start popping. Turn off the heat and immediately remove the pot from the burner so the bottom kernels do not burn.

Step 5: Transfer and drizzle with butter

Carefully remove the lid, lifting it away from you to avoid hot steam. Pour the freshly popped corn into a large heat-safe bowl (the bigger the better; ample room makes tossing easier and more even). Give the melted butter a quick stir, then drizzle about half of it evenly over the popcorn while tossing with a large spoon or shaking the bowl.

Add the remaining butter in a few thin streams, tossing continually so the popcorn is lightly and evenly coated rather than soggy in spots. The goal is a glossy sheen on most of the pieces without any visible puddles of butter at the bottom of the bowl.

Step 6: Season, toss, and taste

Sprinkle roughly one-third of the sweet-smoky seasoning blend over the warm popcorn, then toss thoroughly. Add another third, toss again, and finish with the last third, tossing until every handful shows a light, rusty-red dusting from the smoked paprika. This gradual layering helps distribute the flavors evenly.

Taste a few pieces. If you would like a more pronounced salty edge, sprinkle on a pinch or two of extra fine sea salt and toss once more. Serve immediately while the popcorn is warm, crisp, and fragrant.

Pro Tips

• Use a heavy pot: A thick-bottomed pot distributes heat more evenly and prevents scorching, especially important with the sugar and paprika going on hot popcorn.
• Keep the lid cracked: Letting steam escape while popping is crucial for popcorn that stays crisp and does not go chewy.
• Fine grains stick better: Fine sea salt and granulated (not coarse) sugar cling more easily to the buttered popcorn than larger crystals.
• Season while hot: Add the spice-sugar mix immediately after popping, when the butter is still warm and liquid, so the flavors really adhere.
• Adjust sweetness and heat: If you prefer more sweetness, increase the sugar to 1 1/2 teaspoons; if you want more kick, increase the cayenne slightly, tasting as you go.

Variations

• Extra-smoky: Swap 1/2 teaspoon of the smoked paprika for hot smoked paprika and add an extra pinch of cayenne for a bolder, campfire-like flavor.
• Honey-smoked: Replace the granulated sugar with 2 teaspoons of honey, whisked directly into the warm melted butter before drizzling over the popcorn.
• Cheesy twist: After seasoning with the paprika-sugar blend, add 2–3 tablespoons of finely grated Parmesan and toss again for a smoky, sweet-savory-cheesy bowl.

Storage & Make-Ahead

For the best texture, enjoy this popcorn within 30–60 minutes of making it, while it is still warm and ultra-crisp. If you have leftovers, let the popcorn cool completely, then transfer it to an airtight container or zip-top bag, pressing out as much air as possible. Store at room temperature for up to 1–2 days.

To refresh slightly stale popcorn, spread it on a baking sheet in an even layer and warm in a 250°F (120°C) oven for 5–8 minutes, just until it crisps back up. Let it cool briefly before eating, as the sugar and butter coating will be hot. For easy entertaining, you can pre-mix the dry seasoning up to 1 week in advance and keep it in an airtight jar, then simply pop the corn and melt the butter when you are ready to serve.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 230 calories; 16 g fat; 21 g carbohydrates; 3 g protein; 3 g fiber; 3 g sugar; 220 mg sodium. Actual values will vary based on exact brands, butter type, and how much extra salt you add.