Curried Salt Popcorn Recipes

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.

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.

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!

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.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
• Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
• Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
• Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

Steps:

• Place coconut in a food processor; cover and process until finely chopped. Add the sugar, curry powder and salt; cover and process until blended. Store in an airtight container for up to 3 months. Yield: 4 batches (1/2 cup total)., To prepare popcorn: Pop popcorn according to package directions. Immediately sprinkle with 2 tablespoons seasoning; shake to coat.

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.

Steps:

• note: you can use table salt, but fine powdery salt such as pickling salt will infuse into the popped corn better. I use my spice grinder, which is a coffee grinder I use only to grind spices, to make my salt fine.
• Place oil and salt in a stir-fry pan or wok on stove top.
• Stir oil and salt until salt is disolved in oil. I use a rubber spattula.
• Add popcorn and stir the corn until it is covered with the oil.
• cover pan with lid but leave a gap for the steam to escape. I don't use a lid, but instead put aluminum foil over the pan and poke holes in it to let the steam out.
• Turn heat on high and shake pan a couple of times to level out the corn. Wait for corn to begin to pop and then shake pan occasionally. When poping begins to slow remove from stove and pour into large bowl. Enjoy. Go to Recipezaar.com and give five star rating.

Steps:

• Mix the curried chickpeas (see recipe here) with the popcorn, curry leaves and curry powder. Fry the mixture in the rapeseed oil, cool slightly and dig in.