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Curry Butter Popcorn

Source of Recipe

From "To the Last Bite" by Alexis Deboschnek


Recipe Introduction

"I have two weaknesses: popcorn and kettle chips. I love both of them for the same reason—put salt on something crunchy, and I'm in. While I don't discriminate against the microwavable version, it's ridiculously easy to make popcorn yourself, and you get to add whatever flavors you love. I love Indian food, and while I don't cook it often at home, pros like Madhur Jaffrey, Nik Sharma, and Priya Krishna have inspired me to always keep a well-stocked bevy of Indian spices on hand. If you, too, seem to have at least three jars of curry powder, this popcorn is an excellent way to use them up. Curry powder infuses the butter to create a deeply fragrant, slightly spicy topping that coats every nook and cranny of the popcorn."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 2 teaspoons curry powder
â—¦ 2 tablespoons grapeseed oil
â—¦ ½ cup popcorn kernels
â—¦ 1 teaspoon kosher salt


Recipe

Add the butter and curry powder to a small pot over medium heat. Once the butter begins to melt, whisk until the curry powder is well combined. Remove the butter from the heat.

Heat the grapeseed oil in a large pot over medium-high heat. Once the oil begins to shimmer, add a few popcorn kernels and wait until they begin to pop. Once the kernels begin popping, add the remaining kernels and cover with the lid. Remove the pot from the heat and keep covered until you no longer hear popping sounds, about 3 minutes. Turn off the heat. Let the pot sit with the lid on for about 1 minute, in case any kernels pop.

Drizzle in the curry butter and salt and quickly stir to combine. Popcorn with curry butter can become soggy, so if you're not serving immediately, store the uncoated popcorn in a sealed container at room temperature for up to 1 week. Drizzle with the curry butter before serving.

Makes 10 cups