Ready to shake up the popcorn game? Meet this delicious, innovative popcorn recipe – made with Whole Milk Plain Chobani. Crunchy, nutty, and spicy, this recipe is made with delicious, good for you ingredients. So dig in, handful after handful. Movie night will never be the same.
8 cups popped popcorn
1½ cups whole toasted almonds
1¼ cups light brown sugar
½ cup light corn syrup
½ cup Chobani 4% Plain Greek Yogurt
2 tablespoons plus 2 teaspoons smoked paprika
1 tablespoon dried oregano
2 teaspoons kosher salt
2 teaspoons ground cumin
½ teaspoon baking soda
½ teaspoon cayenne
Preheat the oven to 350 degrees F. Combine the popcorn and almonds in a large bowl and set aside.
In a medium saucepan, stir together the brown sugar and corn syrup. Place over medium heat and cook, without stirring, until deep amber, about 8 minutes. Remove the caramel from the heat and stir in the yogurt. Add the paprika, oregano, salt, cumin, baking soda and cayenne and stir to combine. Pour the hot caramel over the popcorn and almonds and stir to coat.
Divide the popcorn between two parchment paper-lined baking sheets and spread each into an even layer. Bake, stirring and breaking up the popcorn half way through, until browned and crunchy, about 18 minutes. Let the popcorn cool, then break into chunks and serve.