Curry Butter Popcorn

There is no shortage of spices in our cupboard. Robert goes spice crazy whenever we're at a store that has a spice he's never tried, or heard of. If you're in the Philadelphia area, you're probably familiar with the Head Nut at Reading Terminal. That's probably our favorite for spice hunting. We can't not stock up on spices while we're there, and our favorite coffee gets bought in 5 lbs increments.  

We usually have monthly themes for our Bldg 25 recipes, and when quick snacks was suggested- popcorn was the first thing that came to mind. Making your own spice blend to top the popcorn is an easy way to dress up such a simple snack. 

Curry Butter Popcorn
1/4 cup popcorn kernels
1 tbs canola oil
1.5 tbs Curry Spice Powder (see recipe)
2 tbs vegan butter

In a large saucepan with a heavy bottom, heat canola oil over medium-high heat until shimmering. Add popcorn kernels, place lid on the pan and turn down heat to medium. When you begin to hear popping, begin shaking saucepan vigorously. Continue shaking until popping finishes, about 3-5 minutes. Remove popcorn from heat and pour into large bowl.

In a small saucepan over low heat, melt butter. Add spice powder and mix to combine. Remove from heat and pour mixture over popcorn, tossing to coat evenly.

Curry Spice Powder
makes about 2 tablespoons spice mix

1/2 tablespoon black pepper
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon red pepper flake
1/2 teaspoon coriander
1/4 teaspoon cardamom
1 teaspoon garlic powder
1/4 teaspoon fenugreek
1/2 teaspoon harissa

In a small nonreactive bowl, toss to combine all spices.