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Ingredients

Directions

  • Heat oven to 375°. In a large skillet, melt 2 tbsp unsalted butter over medium. Stir in 2 tbsp curry powder, 1 tsp sugar, 1/2 tsp salt and 1/8 tsp cayenne. Cook 1 minute, then stir in cashews. Transfer to a large rimmed baking sheet in a single layer and bake 8 to 10 minutes. (Set aside skillet to use later.) Let cool on baking sheet while preparing popcorn.

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  • In the same skillet, melt 6 tbsp unsalted butter over medium. Stir in 2 tbsp curry powder, 1 tsp sugar, 1 tsp salt and 1/8 tsp cayenne. Cook 1 minute and remove from burner. Cover to keep warm.

  • In a very large lidded pot, stir oil and popcorn kernels over medium. Cover with lid slightly off-center to release steam. Cook as per package directions until most of the kernels have popped.

  • Pour butter into a large bowl, add popcorn and raisins and toss until coated. Stir in cashews until well mixed.

Nutrition Facts

150 calories; 9 g total fat; 150 mg sodium. 14 g carbohydrates; 3 g protein;

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