Coconut-Curry Popcorn Seasoning Recipe

Coconut-Curry Popcorn Seasoning Recipe
Coconut-Curry Popcorn Seasoning Recipe photo by Taste of Home
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Coconut-Curry Popcorn Seasoning Recipe

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The sweet-salty combination is really great on snacks. Sprinkle this seasoning over buttered popcorn for a fantastic snack.—Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup sweetened shredded coconut, toasted
  • 2 tablespoons sugar
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • ADDITIONAL INGREDIENT FOR POPCORN:
  • 1 package (3.3 ounces) butter-flavored microwave popcorn

Directions

Place coconut in a food processor; cover and process until finely chopped. Add the sugar, curry powder and salt; cover and process until blended. Store in an airtight container for up to 3 months. Yield: 4 batches (1/2 cup total).
To prepare popcorn: Pop popcorn according to package directions. Immediately sprinkle with 2 tablespoons seasoning; shake to coat. Yield: 6 servings.
Originally published as Coconut-Curry Popcorn Seasoning in Taste of Home Christmas Annual Annual 2011, p173

Nutritional Facts

1 teaspoon: 45 calories, 3g fat (2g saturated fat), 0 cholesterol, 95mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 1 cup sweetened shredded coconut, toasted
  • 2 tablespoons sugar
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • ADDITIONAL INGREDIENT FOR POPCORN:
  • 1 package (3.3 ounces) butter-flavored microwave popcorn
  1. Place coconut in a food processor; cover and process until finely chopped. Add the sugar, curry powder and salt; cover and process until blended. Store in an airtight container for up to 3 months. Yield: 4 batches (1/2 cup total).
  2. To prepare popcorn: Pop popcorn according to package directions. Immediately sprinkle with 2 tablespoons seasoning; shake to coat. Yield: 6 servings.
Originally published as Coconut-Curry Popcorn Seasoning in Taste of Home Christmas Annual Annual 2011, p173

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