Coconut Curry Popcorn

Directions

1. Using a large pot, heat 2 tablespoons coconut or vegetable oil over medium-high heat for 3-5 minutes. I recommend a pasta pot with glass lid, so you can see what’s popping.
2. To test the oil’s temperature, add 3 popcorn kernels. Once they pop, add the remaining 1/2 cup.
3. Cover the pot with lid and cook.
4. With a secure grip on the lid, shake the pot every 20 seconds or so to avoid burning the kernels.
5. When you don’t hear a pop for about 30 seconds, remove pot from heat and pour popcorn into large mixing bowl.

1. In small mixing bowl, melt remaining 3 Tbsp tablespoons of coconut oil. You can microwave in 10 second increments, stirring between heatings until melted. If your mixing bowl is stainless steel, you can heat for a few seconds on the stovetop.
2. Once the coconut oil is melted and warm, stir in curry powder, coconut flakes, salt and sugar, and mix until blended completely.
3. Pour mixture over popcorn in a large mixing bowl and stir or toss until the popcorn is thoroughly coated.
4. Let stand 3 minutes and then serve and enjoy.