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Recipe Detail Page
Curried Coconut Popcorn
Holiday 2016
Stovetop popcorn perfumed with coconut, curry and fresh cilantro; you won’t be able to fill the bowl fast enough. One of the keys to good homemade popcorn is using very fine salt to season it evenly. To make it, grind sea salt with a mortar and pestle, in a spice grinder or on the finest setting of a salt mill. Cooking the kernels under a vented lid of foil—an Alton Brown trick—lets some steam escape, which ensures the popcorn is tender.
Makes about 12 cups (3 L)
2 tbsp (30 mL) virgin coconut oil
½ cup (125 mL) popcorn kernels
½ tsp (2 mL) finely ground sea salt, plus more to taste
2 tbsp (30 mL) honey
2 tbsp (30 mL) unsalted butter
½ tsp (2 mL) curry powder
¼ cup (60 mL) chopped cilantro
1 Heat coconut oil in a large heavy-duty pot over medium heat. When melted, stir in popcorn kernels and salt. Cover with heavy-duty foil. Poke four ¼ x 2 inch (5 mm x 5 cm) vents in foil with paring knife. Cook, shaking often, until 3 seconds pass between pops, about 2 minutes from the first pop. Remove from heat and allow final kernels to pop. Carefully remove foil and transfer popcorn to a large mixing bowl.
2 In a small saucepan, bring honey to boil over medium-high heat. Turn off heat and swirl in butter until emulsified. Slowly drizzle over popcorn, mixing constantly. Sprinkle evenly with curry powder while mixing. Taste and add more salt, if desired.
3 When ready to serve, transfer to serving bowl and sprinkle with cilantro.
Makes about 12 cups (3 L)
