Coconut Curry Cashew Popcorn

Coconut Curry Cashew Popcorn

Yield: 10 cups


Exotic Snacks

  • 10 cups popped popcorn
  • 2 cups cashews
  • 1/2 cup flaked coconut
  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon baking soda
  1. Preheat oven to 300 degrees F. Place popcorn, cashews and coconut in a large bowl; set aside.
  2. Heat butter, sugar and honey in a medium saucepan. Stir mixture over medium heat until it begins to boil. Boil 2 minutes without stirring. Remove from heat and stir in curry powder and baking soda (mixture will foam).
  3. Pour syrup over popcorn mixture in bowl and stir until evenly coated. Pour mixture onto a large, rimmed baking sheet or roasting pan lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir mixture a few times as it cools on baking sheet. Store in an airtight container.

Preparation Time: 45 minutes