Smoked Paprika Cheddar Popcorn

• 89
  1/2 cup yellow popcorn kernels

  Organic Popcorn89$11.00Buy from InStock
• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 89
  3 tbsp grass-fed butter, melted

  Raw Butter - 100% Grass89$22.00Buy from Heritage Hen Farm
• 89
  3/4 cup sharp cheddar cheese, finely grated on a microplane

  Grass Fed Cheddar Cheese - Raw Sharp89$8.99Buy from Nude Foods Market
• 80
  1 1/2 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 3/4 tsp fine sea salt

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1. 1

   In a small ramekin or bowl, whisk together the smoked paprika and fine sea salt until evenly blended.

2. 2

   Pour the avocado oil into a large, heavy-bottomed pot or Dutch oven and add 3 test kernels of yellow popcorn kernels. Cover with a lid and place over medium heat for about 2 to 3 minutes, until all 3 kernels pop.

3. 3

   Remove the lid, discard the test kernels, and immediately pour in the remaining yellow popcorn kernels, shaking the pot gently so the kernels rest in an even, single layer on the bottom.

4. 4

   Cover the pot with the lid slightly ajar to let steam escape, and return to medium heat. Shake the pot vigorously every 15 to 20 seconds as popping accelerates, cooking for 3 to 4 minutes until the popping slows to 2 to 3 seconds between pops.

5. 5

   Promptly remove the pot from the heat and transfer the hot popcorn into an extra-large mixing bowl.

6. 6

   Drizzle half of the warm melted grass-fed butter over the popcorn, sprinkle with half of the smoked paprika salt mixture and half of the finely grated sharp cheddar cheese, then toss thoroughly with clean hands or large spoons.

7. 7

   Drizzle the remaining melted grass-fed butter, scatter the rest of the smoked paprika seasoning and sharp cheddar cheese, and toss once more for 30 seconds until the cheese adheres and melts slightly from the residual heat. Serve warm immediately.