Madras Curry Coconut Popcorn

Madras Curry Coconut Popcorn

Yield: about 10 cups


Globetrotting Grains

  • 10 cups popped popcorn, unpopped kernels removed
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup sliced almonds
  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 tablespoon madras curry powder (mild curry powder)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 300 degrees F.  Place popcorn, coconut and sliced almonds in a large bowl; set aside.
  2. Heat butter, sugar and honey in a medium saucepan over medium heat.  Stir mixture until it begins to boil.  Boil 2 minutes without stirring.  Remove from heat and stir in curry powder, baking soda and salt (mixture will foam).
  3. Pour butter mixture over popcorn mixture and stir until evenly coated.  Pour popcorn mixture onto a large, rimmed baking sheet or roasting pan.  Bake 30 minutes, stirring twice during baking time.
  4. Cool mixture completely; break into pieces.  Store in an airtight container.