Coconut Curry Popcorn Recipes

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COCONUT-CURRY POPCORN SEASONING



Coconut-Curry Popcorn Seasoning image

The sweet-salty combination is really great on snacks. Sprinkle this seasoning over buttered popcorn for a fantastic snack.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1 cup sweetened shredded coconut, toasted
2 tablespoons sugar
2 tablespoons curry powder
1/2 teaspoon salt
ADDITIONAL INGREDIENT FOR POPCORN:
1 package (3.3 ounces) butter-flavored microwave popcorn

Steps:

  • Place coconut in a food processor; cover and process until finely chopped. Add the sugar, curry powder and salt; cover and process until blended. Store in an airtight container for up to 3 months. Yield: 4 batches (1/2 cup total)., To prepare popcorn: Pop popcorn according to package directions. Immediately sprinkle with 2 tablespoons seasoning; shake to coat.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

CURRIED POPCORN



Curried Popcorn image

Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings.

Provided by Spiderwoman77

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 10m

Yield 2

Number Of Ingredients 7

3 tablespoons coconut oil
2 cloves garlic, chopped
¼ teaspoon ground turmeric
¼ teaspoon curry powder
¼ teaspoon cumin
2 dashes hot sauce
1 gallon popped popcorn

Steps:

  • Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.

Nutrition Facts : Calories 627.4 calories, Carbohydrate 51.8 g, Fat 45.9 g, Fiber 9 g, Protein 8.2 g, SaturatedFat 23.1 g, Sodium 805.5 mg, Sugar 1 g

COCONUT CURRY CARAMEL CORN



Coconut Curry Caramel Corn image

Provided by Food Network

Time 2h10m

Yield 18 cups

Number Of Ingredients 24

Olive oil spray
1 1/2 cups shredded unsweetened coconut
3 tablespoons canola oil
3/4 cup popcorn kernels
2 cups Candied Peanuts, recipe follows
2 cups packed dark brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
3 tablespoons chopped fresh curry leaf, optional
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon ground mace or nutmeg, optional
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, optional
1/4 teaspoon ground cinnamon
2 cups unsalted peanuts
2 tablespoons well-shaken canned coconut milk
2 tablespoons packed dark brown sugar
1 tablespoon chopped fresh kaffir lime leaf (about 10 leaves)
1/2 teaspoon kosher salt
1/4 teaspoon reshampatti chile powder or cayenne pepper, optional

Steps:

  • Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
  • Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on.
  • Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts.
  • Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
  • In a medium saucepan, combine the brown sugar, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes. (If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
  • Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning. Remove the cookie sheets from the oven and let the popcorn cool to room temperature. The popcorn will crisp as it cools.
  • When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days.
  • In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti. Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes. Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes. (The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
  • Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
  • Once the nuts are cool, break them up. Store in an airtight container at room temperature.

COCONUT CURRY POPCORN



Coconut Curry Popcorn image

Savory spices and toasted coconut -- reminiscent of your favorite curry -- make this snack hard to resist.

Provided by Food Network Kitchen

Time 25m

Yield about 12 cups

Number Of Ingredients 12

1 cup sweetened shredded coconut
1 stick (8 tablespoons) unsalted butter, diced
1/2 teaspoon whole brown mustard seeds
1/4 teaspoon ground coriander
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon onion powder
2 tablespoons vegetable oil
1/2 cup popcorn kernels
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
  • Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
  • Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
  • Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

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