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Vanilla & Curry Spiced Caramel Popcorn

Yields: 10 cups
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Savory Spice Shop Ingredients
Yellow Curry Powder, Medium (Salt-Free) 1/2 oz bag $1.50
El Diente Peak Southwestern Seasoning 1/2 oz bag $1.15
Salt Kosher $3.50
Vanilla Extract Pure Madagascar -2floz $4.75

Ingredients:

Notes:

Spray bowl and utensils you will be using to mix popcorn in with a cooking oil to prevent sticking. Also, when the recipe says “do not stir for 4 minutes”...DON’T STIR!

Directions:

Line 2 large sheet trays with waxed paper, set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, medium yellow curry powder, El Diente and salt. Bring to a rolling boil, stirring constantly. Continue to boil, and do not stir for 4 minutes; 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, then serve.

Serving Suggestions:

Store leftover popcorn in air tight 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 love your shop and are excited to show it to friends and family who love to cook or love to eat!"

-Linda C. of Highlands Ranch, CO

Vanilla & Curry Spiced Caramel Popcorn


Yields: 10 cups

Ingredients:

Notes:

Spray bowl and utensils you will be using to mix popcorn in with a cooking oil to prevent sticking. Also, when the recipe says “do not stir for 4 minutes”...DON’T STIR!

Directions:

Line 2 large sheet trays with waxed paper, set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, medium yellow curry powder, El Diente and salt. Bring to a rolling boil, stirring constantly. Continue to boil, and do not stir for 4 minutes; 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, then serve.

Serving Suggestions:

Store leftover popcorn in air tight 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.