Spicy Curry Popcorn Recipes

GOLDEN CURRY POPCORN

Steps:

• Pop 1/3 cup popcorn kernels. Melt 4 tablespoons butter in a large pot over medium heat. Add 5 teaspoons sugar, 1/2 teaspoon curry powder and 3/4 teaspoon kosher salt; stir 30 seconds. Remove from the heat, add the popcorn and toss to coat.

COCONUT CURRY POPCORN

Steps:

• Preheat the oven to 350 degrees F.
• Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
• Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
• Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
• Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

SPICY POPCORN

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

SPICY POPCORN

Steps:

• Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.