“Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings.” - by Spiderwoman77
Ingredients
Adjust Servings
Original recipe yields 1 gallon
Directions
- Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.
Nutrition
Amount Per Serving (2 total)
- Calories
- 627 cal
- 31%
- Fat
- 45.9 g
- 71%
- Carbs
- 51.8 g
- 17%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This was delicious. I would recommend it if you like trying new popcorn toppings. I can't believe someone would use peanut oil instead of coconut and then give this a bad review. They are to totall..." See morey different oils with very different flavors. "
Stronglily
"First, I have to admit, I didn't have any coconut oil, so I don't know if that makes a huge difference. I used peanut oil instead, it tasted okay...but I really want Fred's recipe...a friend of a fri..." See moreend who won't share his popcorn seasoning secrets...dang it. I'd give his popcorn 5 stars and him a -4 for being selfish!"
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