Vanilla & Curry Spiced Caramel Popcorn Recipe
Active Prep: 15 min
Cook: 5 min
- 8 Tbsp. butter (1 stick)
- 1 cup light brown sugar
- 1/4 cup light corn syrup*
- 2 tsp. Medium Yellow Curry Powder
- 1 tsp. El Diente Southwestern Seasoning
- 1/2 tsp. Kosher Salt
- 1 tsp. Pure Madagascar Vanilla Extract
- 1/4 tsp. baking soda
- 10 cups popped popcorn
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Spray the bowl and utensils you will be using with cooking spray to prevent popcorn from sticking as you mix. 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 top food storage bags.
Store leftover popcorn in airtight containers or zip-topped bags.
Leah, Savory Spice—Greensboro, NC customer