Curried Popcorn Mix Recipes

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:

• 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.

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:

• 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.