Golden Curry Popcorn Recipes

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:

• Pop 1/3 cup popcorn kernels. Melt 4 tablespoons butter in a large pot over medium heat. Add 5 teaspoons sugar, 1/2 teaspoon curry powder and 3/4 teaspoon kosher salt; stir 30 seconds. Remove from the heat, add the popcorn and toss to coat.

Steps:

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage)., Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.

Steps:

• Pop the kernels according to package directions and transfer to a large serving bowl.
• Melt the butter in a small saucepan over medium heat. Mix in the remaining ingredients until well combined. Pour the spiced butter over the popcorn and toss until evenly coated. Serve.
• Copyright 2009, Television Food Network, G.P., All Rights Reserved

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:

• Lightly spray popcorn with olive oil spray. Sprinkle in cheese or curry powder and toss well.

Steps:

• in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
• Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
• Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
• Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
• Serve hot over rice or noodles.