Curry adds subtle depth of flavor to classic caramel corn.
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12 cups plain popped popcorn
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Extra Creamy Butter
1/4 cup agave nectar
1 teaspoon sea salt
2 teaspoons curry powder
1 teaspoon vanilla
1/2 teaspoon baking soda
Heat oven to 250°F. Place parchment paper onto flat surface.
Place popcorn into roasting pan; set aside.
Combine brown sugar, butter, agave nectar and sea salt in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Continue cooking, without stirring, 5 minutes. Stir in curry powder; cook 1 minute. Remove from heat; stir in vanilla and baking soda. (Mixture will foam.)
Pour hot syrup mixture over popcorn; stir until well coated. Bake 45 minutes, stirring every 15 minutes, or until caramel corn is crisp. Spread caramel corn immediately onto parchment paper. Cool completely.
Store in container with tight-fitting lid.
High quality premium curry powder lends a deeper flavor and brighter color to this caramel corn.
Add a special touch when flavor matters most. New Land O Lakes® Extra Creamy Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.