2 tablespoons olive oil
3/4 cup popcorn kernels
1/4 cup unsalted butter
2 tablespoons curry powder
1 teaspoon salt
1 tablespoon turbinado or demerara sugar, plus more to taste
Heat the olive oil in a 4-quart (or larger) pan over medium heat. Add several kernels of popcorn. When they pop, add the rest of the popcorn kernels and shake the pan lightly to distribute them. Cover the pan with a lid, but crack it slightly to let steam escape.
Warm the butter in a small saucepan over medium-low heat. Add the curry powder and salt and stir to combine. Keep warm while the popcorn pops.
When the popcorn finishes popping, pour into a large bowl and shake to make the unpopped kernels settle to the bottom. Stir the sugar into the warm butter and pour immediately over the popcorn. Stir thoroughly.
Serve warm.
Recipe Notes
- Chris mentioned that while he loves this popcorn just as it is, he also likes it mixed with plain popcorn. I tried this on a batch and liked it a lot. It provides some variation in texture and taste that I enjoyed.
This post has been updated. Originally published October 2014.