From: Redbook
Yields:
1
Crunchy Marcona almonds and paprika give this popcorn a Spanish flair.
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Ingredients
- 12 cups popped popcorn
- 2 cups Marcona almonds
- 1 tsp. Spanish paprika
- 1 tsp. salt
- 1/4 cup chopped fresh cilantro
Directions
- Step 1Start with 1/2 cup popcorn kernels (which will yield about 12 cups popped popcorn) and cook it however is easiest for you: stovetop, air popper, or microwave.
- Step 2Toss all ingredients together in a large bowl.
- Step 3Drizzle with melted butter, if desired, and toss again.
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