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