Smoky Spiced Paprika Popcorn

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We’re really excited to introduce our newest Fresh Off the Grid contributor: Emily Hlavac Green. Drawing from her childhood, she shares with us her revamped version of campfire popcorn. A tasty treat to make before dinner, this is a great snack to compliment your evening outdoors. Pull up a camp chair, make yourself a bowl of this popcorn, and watch the sunset.

Think spicy, cheesy and smoky little puffs of flavour perfect for kicking back in a camp chair and watching the big outdoor movie that is the night sky.

I’ve always loved popcorn and grew up on that classic basic butter-salt combination, and sometimes was allowed that bright yellow stuff you spill all over your seat at the movie theatre. I still remember licking fingers that were dusted in a yellow coating.

These days it’s so easy to buy microwavable popcorn loaded with artificial buttery stuff, or pre-popped bags with a powder resembling cheese. This recipe throws it back to the old school method of using a pot to pop your kernels which is pretty much a fun game in itself. Not only that, but the combination of nutritional yeast, paprika, chili and garlic salt make it a delicious, healthy alternative which can be thrown in a ziplock bag ahead of time.

Popping popcorn over a campfire.

Smoky Spiced Paprika Popcorn

Author: Emily Hlavac Green
4.67 from 6 votes
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Cook Time: 15 minutes
2 servings


  • cup organic popcorn kernels
  • 4 tablespoons Nutritional Yeast
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Red Chili Flakes
  • Good pinch of Salt & Pepper
  • 3 tablespoons Olive Oil or Coconut Oil


At Home

  • Put nutritional yeast, smoked paprika, garlic salt, chilli flakes, salt & pepper into a Ziplock Bag, seal and shake - this is good to go.

At Camp

  • Heat 2 tablespoons of olive oil and popcorn kernels over a mid- hot fire in a pot that is large enough for kernels to be in a single layer. Cover pot with a lid (or use aluminum foil as we did to create a “bubble” for popcorn to pop!
  • Once kernels begin to pop, gently shake the pot by moving it back and forth until the popping slows to about 5 seconds between pops.
  • Remove from fire and drizzle popcorn with remaining olive oil and toss with nutritional yeast, smoked paprika mix.
  • Enjoy on the beach, in a camper, or pop into a tupperware or bag for tomorrow’s hike!



Ziplock bag
Pot with lid (or a sheet of aluminum foil)
Measuring cups + spoons

Nutrition (Per Serving)

Calories: 447kcal
*Nutrition is an estimate based on information provided by a third-party nutrition calculator

About The Author

Emily Hlavac Green is a photographer and artist from New Zealand, currently living in New York City. Getting outside, sleeping under the starts is something Emily and her partner-in-crime Jordan do most weekends. With a passion for being resourceful and only taking what they can carry on their backs, Emily’s goal is to to get creative with real, healthy and aspirational meals over a campfire. Oh, and there is always enough room for a bottle of wine.

Follow along @emilyhlavacgreen and @edibleweekend // //

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  1. I love this post! I have to try popcorn this way, I have always been a fan myself of old school popcorn using a pot and everything.5 stars

  2. Great job guys. Looks like you are having great time out in the nature.5 stars