Curried Popcorn

YIELD 8 servings

Ingredients

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

Instructions

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

Recipe by Gretchen Roberts and photography by Mark Boughton. This recipe originally appeared as Curried Popcorn on Relish.com.

For more snack recipes on relish.com, check out the following:

Nutella Stuffed Soft Pretzel Bites

Mirin Glazed Pecans

Southern Fried Dill Pickles

79 comments

Jeanne Rogers
Jeanne Rogers19 days ago

Thank you for sharing.

Melania Padilla
Melania Padilla11 months ago

Very interesting! I must try :)

Teresa W.
Teresa W.2 years ago

I don't eat popcorn.

Betty Haniotakis
Betty H.2 years ago

Millions of people living around the Mediterranean cook with olive oil daily, and live long and healthy lives. When you cook with olive oil, the point is to never let it get to the smoke point. Cooking on medium heat presents no danger. Of course, as someone mentioned,it is wise to get your olive oil from a trusted source.

Heidi Aubrey
Heidi Aubrey2 years ago

Sounds pretty good.

Another tasty one, for me, is Parmesan Cheese and sprinkling of black pepper.

Bryon S.
Bryon S.2 years ago

I like to use coconut oil to pop my popcorn. It's stable at high temperatures and is a good antifungal and antioxydent. Olive oil should never be used for cooking. Then I add melted ghee for a topping to get the buttery flavor. I will definitely try a modified version of this recipe.

Winn Adams
Winn Adams2 years ago

Thanks

Mari 's
Mari 's2 years ago

I can't do curry just can't stand it sorry

Aud nordby
Aud nordby2 years ago

ty

Nimue P.

Food for thought.