Madras Curry Popcorn

If you’re looking for a quick, heathy snack Madras Curry Popcorn is just the thing to satisfy your craving for something crunchy, sweet AND savory!

Madras Curry PopcornGuyssssss. John got a projector and built us a freestanding screen so that we could host outdoor movie parties in the backyard! So cool, right? We’ve only busted it out a couple of times so far, but that hasn’t stopped me from brainstorming a million new popcorn recipes to fit the cinematic theme that will now accompany the majority of our hosted affairs.

There was Pizza Popcorn (yum), Truffle+Herb Parmesan Popcorn (yummm), and I’m thinking the next recipe I’ll test out will be Churro Popcorn (ughhh, this is making me want ALL the popcorn)…but we’re here today to talk about Madras Curry Popcorn, which is so sweet/salty/spicy/zesty/healthy/delicious that you may need to make a double batch. Or triple.

Just saying, it won’t last long.

Madras Curry PopcornThe award for easiest exotic snack (I think there should be an award for that, don’t you?) officially goes to this little number. Minimal effort required, with huge flavor payoff: simply pop your kernels, mix your seasonings and shake to combine! I am in love with the warm spice of the curry  mixed with bright lime and sweet coconut. It’s a dangerous combo, as proven by the fact that I devoured the entire batch of popcorn immediately after shooting these photos.

Madras Curry Popcorn


 

5 from 1 vote
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Madras Curry Popcorn

If you’re looking for a quick, heathy snack Madras Curry Popcorn is just the thing to satisfy your craving for something crunchy, sweet AND savory!

Course Snack
Cuisine American
Keyword easy recipes, popcorn recipe, savory popcorn
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 cups
Calories 300 kcal
Author Denisse

Ingredients

  • 1/4 cup popcorn kernels
  • 1 tablespoon coconut oil
  • 1 teaspoon lime zest
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Madras curry powder
  • 2 tablespoons shredded coconut
  • 1/8 teaspoon salt

Instructions

  1. Add coconut oil and a few kernels to a large stock pot. Cover and heat over moderate heat until kernels begin to pop, then add remaining kernels, cover, and continue to cook, shaking pot occasionally. Continue to cook over medium heat until popping stops.
  2. Mix together lime zest, brown sugar, curry powder, coconut and salt in a small bowl. Toss with popcorn to combine.

Recipe Notes

You can use coconut sugar in lieu of brown sugar 

 

Madras Curry Popcorn

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