Sweet and Salty Curry Popcorn
Prep time
Cook time
Total time
Serves: 3-4
  • ¼ c popping corn (unpopped kernels)
  • ½ tbs + 2 tbs melted coconut oil, divided*
  • 1 tbs coconut sugar**
  • 1 ¼ tbs curry powder
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • salt
  • pinch of cayenne (optional but highly encouraged)
  1. MIX SPICES: Mix together coconut sugar, curry powder, garlic powder, cinnamon, salt, and cayenne (if using) together in a small dish and set aside.
  2. POP: Preheat a medium sized pot over medium heat. Add ½ tablespoon coconut oil and corn kernels to hot pan, swirl to coat kernels in oil and then cover with a heavy, tight fitting lid. Shake the pot around as it continues to heat and the kernels pop. Continue to swirl the pot (with the lid on) as the remaining kernels pop (should take about 3-4 minutes or so). When you notice that there are several seconds between pops, remove from heat and set aside.
  3. SEASON: Transfer popcorn to a large mixing bowl. Drizzle over the remaining melted coconut oil and sprinkle spices all over the top. Stir with a spatula (or hands work best to avoid spilling over the sides, just make sure you give them a good washing because the turmeric in the curry powder may cause bright yellow clothing stains) until evenly seasoned. Add more salt to taste as needed.
If you find that you are having trouble getting the spices to adhere to the popcorn you can add a little more oil to help bind it to the kernels. Just be careful not to use too much or it could get a little greasy.

*can swap for butter, extra virgin olive oil, avocado oil, or other preferred oil (just make sure that when you are drizzling it on top that you are using liquid / melted oil or butter)

**can swap for regular sugar or other preferred granulated sweetener
Recipe by Free Your Fork at https://www.freeyourfork.com/sweet-and-salty-curry-popcorn/