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This + Beer + a Patio | Smoked Paprika Popcorn

August 6, 2011

Aloha! I have a proposition for you.


You + Me + Summer…

Add in a patio. AKA. A table and chairs. Outside in the beautiful summer sun.

You bring the beer. Cold beer.

And I’ll bring this.


I was inspired to replicate this dish at home after munching on it at a local cafe/bar here in Edmonton called Sugarbowl. One of my favorite spots in the city, with a great atmosphere, amazing beer selection, and creative belly-filling options. They’ve had a popcorn appetizer on their menu for as long as I can remember. More recently, Smoked Paprika Popcorn caught my eye and won over my taste buds. I figured it couldn’t be too hard to replicate at home, it’s just popcorn after all! Here’s what I came up with after a couple of tries, and it tastes pretty darn close to the real thing.

This popcorn is great for snacking, and tastes best when served freshly popped, coated, and given a spritz of fresh lime juice. The smoked paprika gives it a wonderful smoky flavor that will have you reaching your hand into the bowl until it’s clean. Finger lickin’ good. Don’t forget the beer.

Smoked Paprika Popcorn

2 TBSP. olive oil

1/2 cup popcorn kernels

1 TBSP. smoked paprika*

1 tsp. garlic powder

1 tsp. salt

1 tsp. white sugar

Fresh lime

Combine the smoked paprika, garlic powder, salt, and sugar in a small bowl. Set aside. Pop your corn. I use a big pot, heat up my oil, throw in the popcorn kernels, let it heat up and pop away, giving the pot a good shake every 15-20 seconds (until the popping is finished). But if you have an air popper, or use another method, go with that. Sprinkle the hot popcorn with the spice mixture, using as much or as little spice as you like (taste test along the way). I usually use all of the mixture, but that’s just my preference. Give the popcorn a squeeze of fresh lime and enjoy!

* Smoked paprika can be found at most local supermarkets in the spice aisle or the bulk section. The smoked paprika really is the star in this little snack, so don’t even bother without it!

If you’re looking for a little kick, I bet this would also be fabulous if you added a pinch of cayenne pepper to the spice mixture.

11 Comments leave one →
  1. August 6, 2011 11:51 am

    Wow this is really cool. I LOVE smoked paprika, so much more flavour than normal papriks. Apparently you should only ever used smoked paprika in goulash – I don;t mean that that;s the only dish you should use it in, I mean don’t use normal paprika. It works much better.

    • August 7, 2011 11:08 pm

      Thank you kind sir! Yes, after this first experience with smoked paprika, I definitely want to try it in some other recipes! Let me know if you come across any that are worth trying. πŸ™‚

  2. August 7, 2011 9:44 am

    My daughter makes this all of the time, she doesn’t add lime though, I’ll have to let her read your recipe so she can tweak her recipe! Cheers!

  3. August 9, 2011 11:24 pm

    I have smoked paprika in my cupboard and I will put it to use by making this!!

  4. August 21, 2011 10:03 am

    New subscriber to you blog. Followed over from TK and glad I did. You have so many lovely recipes here. Off to check out those cupcakes next.

  5. foodandwanderlust permalink
    September 11, 2011 11:04 am

    So, In Moscow (and probably Europe) there are ‘Paprika Pringles’ which are just plain addicting. Thus I’ve been making paprika – everything! French Fries, tortilla chips… I can’t wait to try smoked paprika popcorn when I go back to the States!

    • September 11, 2011 2:19 pm

      Yum, those do sound addicting! I can’t wait for you to try smoked paprika popcorn either! πŸ˜‰

  6. meg permalink
    June 29, 2012 10:42 am

    OMG! I love the Sugarbowl’s Smoked Paprika Popcorn I can’t wait to try this!!


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