Buttery paprika popcorn

Vegeta is an iconic Balkan seasoning of herbs, spices and dried vegetables and a stock sensation. Here, it's combined with butter and paprika for a flavourful popping feast.

Up-the-ante buttery popcorn. Credit: Brodie Nalywajko

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 60 ml (¼ cup) vegetable oil
• 110 g (½ cup) popcorn kernels

Vegeta seasoning

• 3 tbsp butter (or ghee), melted
• 1 tsp Vegeta
• ½ tsp paprika

Instructions

1. Heat the oil in a large saucepan over medium heat until just before it smokes. You can add a couple of popcorn kernels to the oil to test if it is hot enough. When you hear both kernels pop, add the remaining popcorn.
2. Shake the pan occasionally to coat the kernels in oil and toss to coat. Cover for 60 – 90 seconds with a lid slightly ajar to minimise popping kernels escaping your pot.
3. Pour half the butter over the popcorn, cover and shake to coat. Pour the Vegeta and paprika into the remaining butter and cover and shake. Serve immediately.

 

Styling and photography by Brodie Nalywajko @pierogistudio.

View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.