I’ll confess that I’m not the biggest fan of popcorn. I typically don’t snack at the movie theater and my other popcorn experiences are mostly limited to microwave bags which are never terribly exciting or delicious. However, I was at the grocery store recently and saw some of those cute old-fashioned looking cardboard popcorn boxes and felt inspired to experiment. I love a good food prop (unfortunately you can barely see it in my final photo).
At first I was going to try making Biscoff popcorn, adapted from this recipe on The Kitchn. I might still try that in the future but OMG you guys, I cannot keep that stuff around. One day and several giant spoonfuls later, I had to get the Biscoff out of my house. It’s like crack. I tried taping the jar shut with masking tape and writing “NO” on top with a Sharpie but instant gratification Jen kept overruling logical Jen. I was too busy to make and photograph the popcorn and my waistline was about to start crying. Bye bye Biscoff! A few days later I went for my next best idea: sweet and spicy curried popcorn. I love curried anything and this popcorn is no joke. Both sweet and salty, it’s addicting without being a bazillion calories. Win win!
10 minCook Time
10 minTotal Time
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- 1/4 cup popcorn kernels
- 2 tablespoons grapeseed oil (or any neutral, high heat oil)
- 1 tablespoons honey
- 2 tablespoon unsalted butter (see notes)
- In a small bowl, combine curry, cayenne, turmeric, and salt. Set aside.
- In a saucepan , heat the oil over medium-high heat. Once the oil is hot, add the kernels and cover.
- When you hear popping, gently shake the pan to prevent burning. Once the popping sound starts to slow down, remove from heat and empty into a large bowl. If many kernels remain un-popped you can repeat the process.
- Melt the honey and butter in a small saucepan or the microwave.
- Pour over the popcorn, cover, and shake vigorously to spread the mixture evenly.
- Sprinkle half of the spice mixture over the popcorn, cover and shake. Repeat the process with the other half of the spices.
- Serve warm or at room temperature.
You can use salted butter if you omit the kosher salt.