Curried Popcorn
- Yield: 8 servings
- Prep: 5 mins
- Cook: 10 mins
If you're used to tossing a bag in the microwave, rediscover how easy and good-for-you stovetop popcorn really is. Serve immediately after making with a lightly sweet bubbly like Asti Spumanti, India pale ale or ginger-lemon vodka martinis.
Ingredients
- 3tablespoons olive oil, divided
- 1 1/2teaspoons curry powder
- 1/2teaspoon salt
- 1/8teaspoon cayenne, (or up to 1⁄4 teaspoon)
- 1/3cup popcorn kernels
Instructions
- Stir 1 tablespoon oil, curry powder, salt and cayenne in a small bowl.
- 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.
- Pour popcorn into a large bowl. Drizzle with curry mixture and toss well. Serve immediately.
Recipe by Gretchen Roberts
Nutritional Info *per serving
- Glycemic Load 0
- Calories 80cal
- Fat 5g
- Saturated Fat 1g
- Polyunsaturated Fat .5g
- Monounsaturated Fat 4g
- Cholesterol 0mg
- Sodium 150mg
- Potassium 30mg
- Carbohydrate 6g
- Fiber 1g
- Sugars 0g
- Protein 1g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0%
- Iron 2%