Time 7m Yield 1 Number Of Ingredients 4 Steps:
Pour popcorn into the paper bag; fold top over several times to seal. Heat in microwave until popping slows, about 2 minutes. Season popcorn with salt and curry powder; close bag and shake to evenly coat.
Time 10m Number Of Ingredients 11 Steps:
Pop the popcorn, following manufacturer instructions for your particular popper. We have an old-fashioned style popper that takes two tablespoons oil. I use coconut oil which I account for in the recipe. You can also pop it in a large pot over the stove. If you use an air-popper, you won’t use the oil. While the popcorn pops, set a small saucepan set over medium heat. Add the butter, brown sugar, spices, and 1/2 teaspoon salt. Stir until combined. Bring just to a boil and remove from heat. Note: if your particular popping method or popper requires close supervision, save this step until after your popcorn is popped. Transfer popcorn to a large bowl. Drizzle butter and spice mixture over popcorn, pausing to toss occasionally, until the popcorn is coated. Allow to cool for a couple of minutes, then serve.
Time 5m Yield 8 Number Of Ingredients 7 Steps:
Toss together popcorn, raisins or cranberries and almonds in a large bowl. Melt together the butter, curry powder, salt and sugar. Pour over the popcorn and toss to coat, adding more seasoning to taste.
Time 15m Number Of Ingredients 4 Steps:
Pop the popcorn according to package directions. Place the popped corn in a large brown paper bag. Add the curry powder, Creole seasoning and butter. Shake to coat.
More about “curried popcorn recipes”
Time 13m Yield 2 quarts popped corn Number Of Ingredients 6 Steps:
Combine the popcorn and the oil in a large kettle or pot with a tight fitting lid and place over medium high heat. When the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. Enjoy!
