Coconut Curried Popcorn

Coconut Curried Popcorn


1/2 cup Franklin's Gourmet Organic Popping Corn 
3 tablespoons coconut oil (additional oil required if popping corn on stove top)
2 cloves garlic, pressed or diced (or substitute 1/4 teaspoon garlic powder)
1/4 teaspoon ground turmeric
1/4 teaspoon curry powder
1/4 teaspoon ground cumin
2 dashes hot sauce (or substitute a dash of chili powder)
salt to taste



1. Pop popcorn kernels in your Franklin's Whirley Pop Popcorn Machine. Follow the instructions on the portion pack and adjust the salt and oil to taste.

2. Melt 3 tablespoons coconut oil in a small saucepan over medium heat.

3. Stir in garlic, turmeric, curry powder, cumin, and chili powder (if using). Heat mixture for one minute.

4. Reduce heat to low and simmer one minute more.

5. Stir in the hot sauce (if using) and pour mixture over popcorn.

6. Sprinkle with salt, stir to coat popcorn, and serve immediately.


    Adjust the amount of seasonings according to your taste. Use less hot sauce/chili powder for a mild popcorn, or add more for a spicy kick. 
    Coconut oil adds to the curry flavor, and is a must for this recipe! For the best results, don't substitute other oils.
    If you pop your popcorn on the stove top with oil, you may want to decrease the amount of coconut oil in the seasoning to 2 tablespoons.
    Add golden raisins, dried cranberries, peanuts, cashews, or other ingredients inspired by your favorite curry.