Best Coconut Curry Popcorn Recipes

COCONUT CURRY POPCORN

Coconut Curry Popcorn image

Savory spices and toasted coconut -- reminiscent of your favorite curry -- make this snack hard to resist.

Provided by Food Network Kitchen

Time 25m

Yield about 12 cups

Number Of Ingredients 12

Ingredients

1 cup sweetened shredded coconut
1 stick (8 tablespoons) unsalted butter, diced
1/2 teaspoon whole brown mustard seeds
1/4 teaspoon ground coriander
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon onion powder
2 tablespoons vegetable oil
1/2 cup popcorn kernels
Kosher salt

Steps:

Preheat the oven to 350 degrees F.
Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

COCONUT-CURRY POPCORN SEASONING

Coconut-Curry Popcorn Seasoning image

The sweet-salty combination is really great on snacks. Sprinkle this seasoning over buttered popcorn for a fantastic snack.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 cup sweetened shredded coconut, toasted
2 tablespoons sugar
2 tablespoons curry powder
1/2 teaspoon salt
ADDITIONAL INGREDIENT FOR POPCORN:
1 package (3.3 ounces) butter-flavored microwave popcorn

Steps:

Place coconut in a food processor; cover and process until finely chopped. Add the sugar, curry powder and salt; cover and process until blended. Store in an airtight container for up to 3 months. Yield: 4 batches (1/2 cup total)., To prepare popcorn: Pop popcorn according to package directions. Immediately sprinkle with 2 tablespoons seasoning; shake to coat.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.