Ingredients
8 tbsp. butter
1 c. light brown sugar
1/4 c. agave nectar
2 tsp. mild curry powder
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. baking soda
10 c. popped popcorn
Preparation
Step 1Begin by popping the kernels in a popcorn popper. Some poppers require oil, others use only hot air. Follow the manufacturer’s instructions; for the recipes here, pop 1/2 cup popcorn kernels total. You may have to work in batches.Step 2Line 2 large sheet trays with waxed paper; set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, agave, curry powder, and salt; bring to a rolling boil, stirring constantly. Continue to boil, without stirring, 4 minutes; remove pot from heat and carefully stir in vanilla and baking soda until well combined.Step 3Place popcorn in a large bowl. Working quickly, pour hot caramel over popcorn and use a spoon to coat evenly. Transfer to reserved sheet trays and spread out in an even layer. Set aside to cool completely, then serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
