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Vanilla & Curry Spiced Caramel Popcorn

Yields: 10 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Yellow Curry Powder, Medium (Salt-Free) 1 oz bag $2.70
El Diente Peak Southwestern Seasoning 1 oz bag $2.05
Salt Kosher $3.75
Vanilla Extract Pure Madagascar -2floz $4.75

Ingredients:

Notes:

Spray bowl and utensils you will be using to mix popcorn with cooking spray to prevent sticking. Also, when the recipe says, “do not stir for 4 min.,” don't stir! *Honey can be substituted for corn syrup.

Directions:

Line 2 large sheet trays with waxed paper and set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, curry powder, El Diente and salt. Bring to a rolling boil, stirring constantly. Continue to boil and do not stir for 4 min. Remove pot from heat and carefully stir in vanilla and baking soda until well combined. Place popcorn in a large oiled bowl. Working quickly, pour hot caramel over popcorn and use a spoon to coat evenly. Transfer to reserved sheet trays and spread out in an even layer. Set aside to cool completely. Store leftover popcorn in airtight containers or zip-topped food storage bags.

Serving Suggestions:

Store leftover popcorn in airtight containers or zip-topped bags.

Yields:

10 cups

Thanks to:

Leah, Savory Spice Shop—Greensboro, NC customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Vanilla & Curry Spiced Caramel Popcorn

“We just got a box of spices from you guys this week. Opening it and smelling everything was one of the highlights of my week. I'm looking forward to getting back in the kitchen to play with some of the new stuff we ordered.”

-Ryan M. of Astoria, NY

Vanilla & Curry Spiced Caramel Popcorn


Yields: 10 cups

Ingredients:

Notes:

Spray bowl and utensils you will be using to mix popcorn with cooking spray to prevent sticking. Also, when the recipe says, “do not stir for 4 min.,” don't stir! *Honey can be substituted for corn syrup.

Directions:

Line 2 large sheet trays with waxed paper and set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, curry powder, El Diente and salt. Bring to a rolling boil, stirring constantly. Continue to boil and do not stir for 4 min. Remove pot from heat and carefully stir in vanilla and baking soda until well combined. Place popcorn in a large oiled bowl. Working quickly, pour hot caramel over popcorn and use a spoon to coat evenly. Transfer to reserved sheet trays and spread out in an even layer. Set aside to cool completely. Store leftover popcorn in airtight containers or zip-topped food storage bags.

Serving Suggestions:

Store leftover popcorn in airtight containers or zip-topped bags.

Yields:

10 cups

Thanks to:

Leah, Savory Spice Shop—Greensboro, NC customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.