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  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne, (or up to 1?4 teaspoon)
  • 1/3 cup popcorn kernels


  1. Stir 1 tablespoon oil, curry powder, salt and cayenne in a small bowl.
  2. Coat the bottom of a heavy 4-quart saucepan with 2 tablespoons oil. Add a couple of popcorn kernels and cover pan. Turn heat to medium. When the first kernel pops, add remaining popcorn kernels. Cook, covered, shaking pan frequently until popping slows to 3 to 5 seconds between pops. Remove pan from burner and uncover carefully to allow steam to escape.
  3. Pour popcorn into a large bowl. Drizzle with curry mixture and toss well. Serve immediately.
Recipe by Gretchen Roberts

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The recipe was originally published as Curried Popcorn on

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