Check out this yummy recipe for Curry Popcorn from Wild Thyme with chef, Allison Davis!

Curry Popcorn

1 cup of white popcorn kernels

3 Tbsp coconut oil

2 tbsp curry powder

1-2 sprigs of rosemary minced

1 Tbsp salt

1 Tbsp black pepper

(Melted butter over popcorn) optional

In a heavy bottomed stock or soup pot with lid melt the coconut oil over a high heat for 1 minute.  Add the popcorn kernels and shake the pot so the kernels are not scorched by sitting in one spot over the direct heat. Continue to shake the popcorn up occasionally as it continues to pop.  Once you have a gap of five to ten seconds between pops remove the popcorn from the heat and pour into a large bowl.  Add the curry powder, rosemary, salt and pepper immediately so it will stick.  If needed add a couple Tbsp of melted butter and toss the popcorn in the bowl to evenly distribute everything and allow the curry to give the popcorn the perfect yellow color. Serve immediately or store in air tight tins for the holidays.