2tablespoonsgrapeseed oil,or any neutral, high heat oil
1tablespoonshoney
2tablespoonunsalted butter(see notes)
Instructions
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.
Notes
You can use salted butter if you omit the kosher salt.