Gúgúrú àti Epà (Sweet-Salty Popcorn and Peanuts)

Updated Dec. 9, 2025

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🍿 Recipe Overview

• Prep Time: 5 minutes

• Cook Time: 20 minutes (plus cooling)

• Total Time: 25 minutes (plus cooling)

• Servings: ~4 cups

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📋 Ingredients

(Adjust seasonings to taste, as noted in user feedback)

• 2 tablespoons vegetable oil (for even heat distribution)

• ¼ cup popcorn kernels (preferably fresh, for maximum popping)

• 1 tablespoon granulated sugar (balances saltiness)

• ¼ teaspoon sweet paprika (or smoked paprika for a smokier twist, per preference)

• ¼ teaspoon kosher salt (e.g., Diamond Crystal; adjust for salt sensitivity)

• 1 cup salted, roasted peanuts (skin-on or skin-off; unsalted peanuts work but add salt if using unsalted)

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👩🍳 Preparation Instructions

Step 1: Heat Oil & Test Temperature

Add vegetable oil to a 6-quart tall, wide lidded pot over medium heat. To confirm oil readiness, drop 2–3 popcorn kernels into the center. Cover the pot and wait for these kernels to pop (3–6 minutes). If they pop rapidly without burning, the oil is hot enough to begin cooking. Remove the test kernels and discard.

Step 2: Add Kernels, Sugar, & Spices

Reduce heat to medium-low (critical to prevent sugar burn). Add all remaining popcorn kernels, sugar, sweet paprika, and salt. Stir immediately to coat kernels evenly with oil and seasonings. Cover with the lid and shake the pot vigorously every 10 seconds (side-to-side, front-to-back) to distribute heat.

• Key Technique: Once popping starts (after ~5 minutes), continue shaking continuously. Rapid popping (1–2 seconds between bursts) means sugar caramelization could occur if left undisturbed. Stop shaking only when popping slows to 2–3 seconds between bursts.

Step 3: Integrate Peanuts & Cool

When popping slows significantly, remove the pot from heat. Add roasted peanuts and toss gently with a wooden spoon to coat. Let the mixture cool 5–7 minutes until safe to handle (peanut clusters will form, but breaking them apart now prevents hardening later). Remove any unpopped kernels at this stage (rare, but easy to spot).

Step 4: Store & Enjoy

Transfer the cooled mix to a bowl. For best texture, store covered in an airtight container at room temperature for up to 5 days.

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🧊 Storage & Shelf Life

• Room Temperature: Airtight container for 5 days (keep dry to maintain crispness).

• Longer Storage: Refrigerate for up to 2 weeks (texture may soften slightly; reheat briefly in a 250°F oven to crisp).

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💡 Tips & Troubleshooting

• Unpopped Kernels: Ensure kernels are fresh and oil is hot before adding. Avoid overcrowding the pot.

• Burnt Sugar: Never reduce heat below medium-low after adding seasonings. Use a glass lid to monitor popping progress.

• Flavor Customization:

• Increase sugar to 1.5 tbsp or salt to ½ tsp for a bolder profile (tested in user feedback).

• Substitute sweet paprika with smoked paprika for depth (original recipe specifies sweet paprika, but user trials confirmed smoked paprika works).

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🗣️ User Feedback Highlights

• “Use a glass lid to see popping progress!” – User corrected initial mistakes by using medium heat and shaking vigorously.

• “Adjusted sugar/salt/paprika for boldness; will make again!” – Third batch with increased seasonings was praised for balance.

• “Smoked paprika (from suya spice mix) added complexity!” – Alternative to sweet paprika for savory twist.

Note: If using unsalted peanuts, add an extra ¼ tsp salt to the recipe.

Enjoy this nostalgic, easy-to-make sweet-salty snack! 🍿