Welcome to the delightful world of coconut curry caramel corn, a tantalizing treat that blends sweet, savory, and spicy flavors in perfect harmony. This unique and delectable snack combines the richness of coconut, the warmth of curry, and the sweetness of caramel to create an irresistible experience. With a few simple ingredients and easy steps, you can transform ordinary popcorn into an extraordinary culinary adventure. So, gather your ingredients, let your taste buds prepare for a flavorful journey, and embark on a culinary voyage to discover the best recipe for coconut curry caramel corn.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CURRY POPCORN
Savory spices and toasted coconut -- reminiscent of your favorite curry -- make this snack hard to resist.
Provided by Food Network Kitchen
Time 25m
Yield about 12 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
- Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
- Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
- Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.
QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS
This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.
Provided by SN
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
- Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
- Mix rice and curry sauce together in a large bowl.
Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g
COCONUT SUGAR CARAMEL CORN
This crunchy caramel corn gets its complex spiciness from a combination of turmeric and coconut palm sugar. The recipe is adapted from Jessica Koslow, of Sqirl restaurant in Los Angeles, who riffed off a dish her friend, the chef Angela Dimayuga, brought for Thanksgiving one year. Make sure to use a very large pot here, you'll need plenty of room to toss the popped corn with the caramel. This popcorn keeps, stored airtight at room temperature, for up to 5 days. But chances are it will be gone long before.
Provided by Melissa Clark
Categories finger foods
Time 25m
Yield About 13 cups
Number Of Ingredients 7
Steps:
- In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
- Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
- In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 8 grams, Sodium 98 milligrams, Sugar 19 grams, TransFat 0 grams
COCONUT CARAMEL CORN
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 200*F In a pot, mix brown sugar, corn syrup and coconut oil. Bring to a boil and cook for 5 minutes. Remove from heat. Add baking soda, cream of tartar and salt. Mix well. Pour over the popcorn and carefully mix. Pour caramel popcorn in a deep dish roasting pan and bake for 40 minutes, stirring after 20 minutes. Remove from oven and stir for 3 - 5 minutes or until popcorn cools. This will prevent the popcorn from clumping.
COCONUT-CARMEL POPCORN
Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty snack.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes
Time 1h45m
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F. Line a rimmed baking sheet with parchment. Heat oil and 3 popcorn kernels in a large, heavy pot over medium-high until kernels have popped. Add remaining kernels; swirl to coat in oil.
- Cover pot and remove from heat 30 seconds. Return to heat and cook, covered, until popping slows, 2 to 3 minutes. Immediately transfer popcorn to a large heatproof bowl; stir in coconut.
- In a saucepan, bring brown sugar, butter, and corn syrup to a boil over medium-high heat. Cook until slightly thickened, 3 minutes. Remove from heat; stir in vanilla. Pour over popcorn, stirring to coat. Transfer mixture to prepared baking sheet, spreading in an even layer.
- Sprinkle with salt and bake, stirring occasionally, until popcorn is just golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Caramel popcorn can be stored in an airtight container at room temperature up to 3 days.
Tips:
- Use good quality ingredients, especially the coconut milk. Full-fat coconut milk will give you the best flavor and texture.
- Don't be afraid to experiment with different spices. Curry powder is a classic choice, but you could also try garam masala, cumin, or cardamom.
- Be careful not to overcook the popcorn. It should be popped and fluffy, but not hard or chewy.
- If you're using a stovetop, be sure to stir the popcorn constantly so that it doesn't burn.
- If you're using a microwave, be sure to use a large bowl so that the popcorn has room to expand.
- Once the popcorn is coated in the caramel mixture, be sure to spread it out on a baking sheet so that it doesn't clump together.
- Let the popcorn cool completely before storing it in an airtight container.
Conclusion:
Coconut curry caramel corn is a delicious and easy-to-make snack that's perfect for any occasion. It's sweet, salty, and has a hint of spice that makes it irresistible. Plus, it's a great way to use up leftover popcorn.
So next time you're looking for a tasty treat, give coconut curry caramel corn a try. You won't be disappointed!
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