Fresh popcorn tossed with butter, brown sugar, and medley of curry-inspired spices - this snack strikes a truly addicting balance between spicy and sweet. If you're not sure about heat, reduce the cayenne pepper. But if you're all about the burn, go to town!
1/2cupJOLLY TIME Pop Corn kernels
1/4cup1/2 stick unsalted butter
1/4teaspooncayenne pepperuse less for less heat
1/2teaspoonsaltplus more to taste
Pop the popcorn, following manufacturer instructions for your particular popper. We have an old-fashioned style popper that takes two tablespoons oil. I use coconut oil which I account for in the recipe. You can also pop it in a large pot over the stove. If you use an air-popper, you won't use the oil.
While the popcorn pops, set a small saucepan set over medium heat. Add the butter, brown sugar, spices, and 1/2 teaspoon salt. Stir until combined. Bring just to a boil and remove from heat. Note: if your particular popping method or popper requires close supervision, save this step until after your popcorn is popped.
Transfer popcorn to a large bowl. Drizzle butter and spice mixture over popcorn, pausing to toss occasionally, until the popcorn is coated. Allow to cool for a couple of minutes, then serve.