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Spicy Popcorn with Piment D’Espelette and Marcona Almonds

By epicurious · From Open Recipes · 6 ingredients
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Why it works: Peanut oil and almond share more aroma than cooks usually use. They rank in the top 11% of all ingredient pairs, and 16 recipes mention both. Both carry acetylpyrazine, which smells roast. The science ↓

The recipe

Makes about 8 cups

Ingredients

Contains: milk, peanut, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Peanut oil + almondtop 11% of all pairs
    Aroma overlapstrong
    Mentioned together16 recipes

    Shared aroma: acetylpyrazine (roast).

  2. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + peanut oiltop 12% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs