...because I love you all so much I have to share this recipe. It's divine.
We made it on New Year's Eve for disco ball night.
The curry in the recipe, oh my. Let's just say we added extra and loved it even more.
8 T butter
1 c light brown sugar
1/4 c agave nectar
2 t mild curry powder
1/2 t salt
1 t vanilla extract
1/4 t baking soda
10 c popped popcorn
-Line 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.
-Place 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.
-Makes about 10 cups.
-The recipe calls for mild curry powder, but my friends and I agreed that the curry flavor is so mild that if you like spice it would be fine to increase the curry or add a stronger variety.
*Recipe found here.