Coconut 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 CURRY POPCORN
Fresh popcorn tossed with butter, brown sugar, and medley of curry-inspired spices - this snack strikes a truly addicting balance between spicy and sweet. If you're not sure about heat, reduce the cayenne pepper. But if you're all about the burn, go to town!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 11
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.
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