Gúgúrú àti Epà (Sweet-Salty Popcorn and Peanuts)

Preparation

1. Step 1

   Have all ingredients on hand and ready to go. Place the oil into a tall, wide (6-quart) lidded pot over medium heat. Drop a couple of popcorn kernels into the center of the pot, cover and cook until the kernels pop, 3 to 6 minutes. The popping means the oil is hot enough.

2. Step 2

   Reduce the heat to low, add the remaining kernels and quickly stir to coat them in oil. Add the sugar, paprika and salt, quickly stir to combine and cover. Wearing oven mitts, shake and swirl the pot every 10 seconds, until the kernels begin to pop, about 5 minutes. When they begin to pop rapidly, shake the pot over the heat continuously so the sugar doesn’t burn. As soon as the popping slows to every 2 to 3 seconds, remove the pot from the heat. Set aside, with the lid on, until the popping completely stops, 2 to 4 minutes.

3. Step 3

   Add the peanuts, tossing with a wooden spoon to combine. When cool enough to handle, 5 to 7 minutes, break up any clusters, remove any unpopped kernels, and serve.

4. Step 4

   Once cooled, store covered and in an airtight container at room temperature for up to 5 days.