YIELD 8 servings
3 tablespoons olive oil, divided
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne, (or up to 1⁄4 teaspoon)
1/3 cup popcorn kernels
1. Stir 1 tablespoon oil, curry powder, salt and cayenne in a small bowl.
2. Coat the bottom of a heavy 4-quart saucepan with 2 tablespoons oil. Add a couple of popcorn kernels and cover pan. Turn heat to medium. When the first kernel pops, add remaining popcorn kernels. Cook, covered, shaking pan frequently until popping slows to 3 to 5 seconds between pops. Remove pan from burner and uncover carefully to allow steam to escape.
3. Pour popcorn into a large bowl. Drizzle with curry mixture and toss well. Serve immediately.
Per serving: 80 Calories, 5g Fat, 0mg Cholesterol, 150mg Sodium, 6g Carbohydrate, 1g Fiber, 1g Protein
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