Spicy Curry Popcorn Recipes
GOLDEN CURRY POPCORN
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
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.
Nutrition Facts : Calories 180 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 362 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 6 grams
SPICY POPCORN
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.
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- Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and curry powder to the oil, and then shake the pot to gently toss the kernels until they are all coated with oil and spices. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
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- In a saucepan, heat the oil over medium-high heat. Once the oil is hot, add the kernels and cover.
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- Pour olive oil in heavy Dutch oven or large pot, heat over medium heat. Sprinkle popcorn evenly over oil. Cover loosely to allow steam to escape. Allow corn to pop until popping slows to 1 to 2 seconds between pops. Remove from heat; let stand 10 to 15 seconds to allow popping to stop. Season with salt, if desired. Pour onto parchment paper or clean paper bag to cool or serve immediately.
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