Sweet and Spicy Curried Popcorn

A recipe for an easy to make curried popcorn that is very addicting!

Sweet and Spicy Curried Popcorn ~ Savory Simple

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!

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Sweet and Spicy Curried Popcorn

5 from 1 vote
A recipe for an easy to make curried popcorn that is very addicting!
Course Snack
Cuisine Indian
Cook Time 10 minutes
Total Time 10 minutes
Servings 8 1 cup servings
Calories 84
Author Jennifer Farley


  • 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.


Calories: 84kcal | Carbohydrates: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 146mg | Potassium: 14mg | Sugar: 2g | Vitamin A: 2.3% | Iron: 1.4%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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