email this pageIngredients
3 tablespoons olive oil, divided
1˝ teaspoons curry powder
˝ teaspoon salt
1⁄8 teaspoon cayenne (or up to 1⁄4 teaspoon)
1⁄3 cup popcorn kernels
Instructions
1˝ teaspoons curry powder
˝ 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. Serves 8.
Recipe by Gretchen Roberts, "Happy Hour," Relish Entertaining, Feb. 2008.
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. Serves 8.
Recipe by Gretchen Roberts, "Happy Hour," Relish Entertaining, Feb. 2008.
