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Adding a little curry powder to oil-popped popcorn gives it a great, crave-worthy flavor. Slideshow:  Popcorn Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
October 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
15 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.

  • If the butter isn’t melted yet, add the butter into the still hot pot and melt. Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.

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