Gúgúrú àti Epà (Sweet-Salty Popcorn and Peanuts)

By Yewande Komolafe

Updated December 8, 2025

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Sarah Smart.
Media 1 of 1
Total Time
25 minutes, plus cooling
Prep Time
5 minutes
Cook Time
20 minutes, plus cooling
Rating
4(166)
Comments
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A classic street snack in Lagos, Nigeria, gúgúrú (popcorn) àti epà (groundnut or peanut) is often sold wrapped in cones made from old newspaper pages or in small plastic bags, delivered by vendors into the hands of eager customers. It’s known for its remarkable smoked element: The lightly spiced maize kernels are often roasted in large metal pots set over hot embers, where they burst into fluffy, airy popcorn before being mixed with salted peanuts. Here, sugar, salt and smoked paprika enhance the flavor, bringing distinct elements. Remember to keep the pot covered with a lid or screen during the popping process. What results is the perfect thing to keep your mouth entertained, whether you’re awaiting a meal or wrapping presents, and an ideal gift, tucked into a bag, for anyone who stops by.

Featured in: 3 Easy Holiday Snacks to Kick Off Any Holiday Party

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Ingredients

Yield:4 to 6 servings (4 cups)

  • 2 tablespoons vegetable oil

  • ¼ cup popcorn kernels

  • 1 tablespoon sugar

  • ¼ teaspoon sweet paprika

  • ¼ teaspoon kosher salt (such as Diamond Crystal)

  • 1 cup salted, roasted peanuts, skin on or off

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 206 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 3 grams fiber; 83 milligrams sodium; 7 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

4 out of 5
166 user ratings
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Comments

Catherine

Just made this, and it was so good! It’s been years since I made popcorn on the stovetop. My first attempt resulted in unpopped kernels in burned sugar. I think I dropped the heat too low after adding the kernels and spices, and then burned everything trying to get back to the right temp. For the next two batches, I used a pan with a glass lid so I could see what was going on. Did not turn down the heat as much after adding the kernels and spices, and they starting popping within a minute. After that, vigorous shaking side to side and up and down. No unpopped kernels and nothing burned. I increased the sugar, salt and smoked paprika a bit on my third batch. I’ll be making this again soon!

Ruthie

The text says "smoked paprika" but the ingredient list says "sweet paprika."

Petrariv

I used the NYT's suya spice recipe with sugar. That spice mix includes smoked paprika, peanuts and ground ginger. Really easy and delicious!

SoPo Poet

I may have diluted the piquancy by upping the amount of popcorn (3/4 cup); I tried to proportionally increase the sugar, smoked paprika, salt, and pinch of cayenne, but the popcorn seemed only mildly seasoned. Also, I think I need the traditional paper cones for serving, since in a serving bowl the peanuts just sink to the bottom. Nonetheless, I stood over the bowl as it cooled and generously helped myself before bringing it to my neighbors’ gathering!

Erika

This recipe didn’t work for me. I tried it twice. At medium heat, the popcorn doesn’t pop. At medium-high heat, the sugar burns, even with constant shaking of the pot.

Veej

There must be some special technique for making this. I just ended up with salty popcorn and dark sticky blobs on the lid of my pan. I don't have the patience to try it again. It was a discard.

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