Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

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

“Thank you so much! As you can see... I love ya'll so much! I haven't found ANYTHING like ya'll here in VA. I'm so happy ya'll ship!”

-Christian K. from Newport News, VA

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.