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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 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


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.


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.


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.
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