It’s Saturday afternoon, and though I baked today, I feel a bit drained after pouring my heart into some other posts. Couple that feeling with an outdoor temperature that is a good 25 degrees cooler today than it was yesterday, and all I really want to do as the day winds down is snuggle in on the couch and watch a movie. And where there is a movie, there must also be popcorn. In this case, coconut curry popcorn.
If you have plans that will lure you out of the house instead of on to the couch tonight, perhaps you can enjoy some of this seasoned popcorn tomorrow evening during the Oscars. I haven’t had the opportunity to see every film nominated for best picture, but I loved The Help almost as much as I did the book, and Midnight in Paris was a delight. I was thoroughly entertained by Moneyball, though Tree of Life, not so much.
I’m a pretty traditional popcorn eater. A pat of melted butter and a couple of shakes of salt please me, but when I want to amp up the flavor, I turn to a recipe for coconut curry popcorn seasoning. The blend offers a little sweet – in the form of coconut and sugar – and a little heat – in the form of curry and cayenne pepper. Add those ingredients to some ginger, cinnamon, and garlic powder, and you have a wonderful combination of flavors waiting to meet your popcorn.
- 1¾ cups sweetened shredded coconut
- 7 tablespoons curry powder
- 2 tablespoons salt
- 3½ teaspoons sugar
- 1¾ teaspoons ground ginger
- 1¾ teaspoons ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Place all ingredients in a food processor, pulse to combine, and sprinkle over popcorn.