4 to 6 servings
Aired August 28, 2007
- 1/2 cup unpopped corn kernels
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon mild or hot curry powder
Combine the salt and curry powder in a small bowl. Place popcorn and oil in a large kettle or pot with a tight-fitting lid over medium heat.
When corn begins to pop, shake the pot constantly. When popping slows, remove pot from heat, sprinkle popcorn with the curry salt mixture and toss to coat.