- COMBINE oil with 3 popcorn kernels in a large, wide pot over medium. When the kernels pop, add remaining kernels and carefully sprinkle very evenly with sugar. Cover with a lid and cook, picking up pot to shake every few seconds, until the popping slows down, 2 to 3 min.
- IMMEDIATELY pour hot popcorn into a large bowl and sprinkle with smoked paprika and salt while stirring. Let cool for 3 min before serving.
- Make-ahead tip: Popcorn can be made up to 2 days ahead. Cool, then store in zip-lock bags until ready to serve.
Protein 1 g
Carbohydrates 5 g
Fat 3 g
Fibre 1 g
Sodium 48 mg
Chatelaine Quickies: Fairground Kettle Corn