Comments on: Curry Kettle Corn — Spicy, Sweet & Salty

By: Dani

Dani — Fri, 25 Sep 2009 08:56:45 +0000

hmmm this looks really good, but how much sugar goes into it? It’s not listed in the ingredients (I might just be missing it, tho…it is, after all, 5 am. eek)

By: Arundathi

Arundathi — Sun, 08 Mar 2009 16:39:37 +0000

can’t believe i have been away for so long! this looks fantastic! and i’m off to catch up on your other posts!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Thu, 23 Oct 2008 03:22:32 +0000

This is freaking fabulous. I’m having a hankering for something like this, something like now.

By: kittie

kittie — Tue, 14 Oct 2008 08:54:54 +0000

I made Indian spiced popcorn for the first time last week – and loved it! Must try again with the sugar option!!

Great recipe!

By: Abi Jones

Abi Jones — Mon, 06 Oct 2008 22:43:24 +0000

Is it possible to home-store popcorn overnight or for a few days? If yes, I’m making batches and batches of this for my wedding. Yum.

By: tara

tara — Wed, 23 Jul 2008 17:13:00 +0000

Oh my. That looks like a dangerously-addicting combination of salty and sweet. I have just added popping corn to my grocery list! Cheers and thanks for sharing.

By: Anonymous

Anonymous — Tue, 22 Jul 2008 18:19:00 +0000

I made this last night and it knocked my socks off– thanks so much for sharing! This is definitely going to become a staple snack for me…

By: Nate-n-Annie

Nate-n-Annie — Mon, 21 Jul 2008 17:57:00 +0000

Curry and popcorn – what a great idea. I like that you used whole spices when popping the corn too.

I wonder if you could use chopped up curry leaves instead of cilantro, would that make the curry flavor more intense?

By: alekz

alekz — Mon, 07 Apr 2008 23:47:00 +0000

i didn't have everything you listed, so i adlibbed and made some tasty modifications.

i did not have whole corriander or cumin seeds, so i added some ground to the spices. i was also out of tumeric, but i did have a curry with a lot of tumeric in it, so i used some of that.

i used coconut oil for my popping oil medium (only used about 1.5 T). i salted with saffron-salt. i also toasted some chopped pistachios and cashews in a cast iron skillet and tossed through.

and then, i did a very "non-authentic" thing and added nutritional yeast, because it is virtually impossible for me to eat popcorn without it.

all in all, a success, and i'll make again.

thanks for the idea,
alekz

By: Allen

Allen — Mon, 31 Mar 2008 22:44:00 +0000

Off the meat hook: Oh, I haven’t been there before but will have to check it out the next time I’m up in the city!

Kevin: Thank you!

Paula: Thanks! Curry ice-cream … hmm, I bet it would be good :-) I realized why I don’t make homemade ice-cream more often … because I see how many calories go into it. I might have to explore this as you mentioned, by buying a tub of ice-cream (i.e. fat free) and stirring in curry spices. Will let you know if I try it!