Curried Popcorn and Cashews

Curried Popcorn and Cashews
Makes 24
Prep 10 m
Bake 10 m
Cook 2 m

Ingredients

Directions

  1. 1 of 4 Heat oven to 375 degrees . 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.
  2. 2 of 4 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.
  3. 3 of 4 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.
  4. 4 of 4 Pour butter into a large bowl, add popcorn and raisins and toss until coated. Stir in cashews until well mixed.
Nutrition Information for Curried Popcorn and Cashews
Servings Per Recipe: 24
Per Serving: 3 g pro., 4 g sat. fat, 150 mg sodium, 9 g Fat, total, 14 g carb., 2 g fiber, 6 g sugar, 150 kcal cal.