Curry Seasoning Popcorn
Appetizers & Snacks
- 2 Tbsp. coconut oil
- ½ cup popcorn kernels
- 2 Tbsp. unsalted butter, melted and still warm
1 Tbsp. Indian Hot Curry Seasoning
- ½ teaspoon finely ground kosher salt or table salt
- Melt the coconut oil in a large stockpot (at least 9 quarts) with a lid over medium-high heat. Add 3 kernels of popcorn and wait for them to pop. These tester kernels let you know when the oil is hot enough to add the remaining kernels.
When the tester kernels pop, add the remaining popcorn kernels. Swirl the pot to coat the kernels in the oil. Cover, reduce the heat to medium, and shake the pot gently while the kernels pop. After about 3 minutes, when the popping slows to a pop every 1 to 2 seconds, remove from the heat. Continue to shake the pot for another 30 seconds or until the popping stops completely.
Drizzle the butter evenly over the popcorn. Sprinkle with The Spice Hunter Indian Hot Curry Seasoning and salt. Cover again and shake the pot to evenly coat the popcorn. Transfer to a serving bowl, served immediately.