Bombay popcorn
Yet another variation on the popular snack. I first got the urge to try flavoured popcorn when watching a now, long forgotten cartoon; as mummy dragon was about to go shopping, she warned the two baby dragons not to make garlic popcorn whilst she was gone. Guess what they did next?
| Bombay popcorn | |
|---|---|
 |
| Servings: | Servings: 4 - Make 1.5 litres popcorn, see dried corn to popped corn |
| Calories per serving: | 276 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th September 2012 |
|
Best recipe reviewSpicy Popcorn 5/5 Great idea and makes such a change from all those sugary popcorns. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 litres warm freshly popped corn
- 3 tablespoons butter
- ½ teaspoon sea salt
- ½ teaspoon sugar
- 1 or 2 teaspoons curry powder (to taste)
- 4 tablespoons toasted coconut
- 4 tablespoons almond flakes, crushed
Method
- Put the popcorn in a large bowl
- Melt the butter and add the curry powder and mix well
- Pour the butter over the popcorn and shimmy the bowl to mix well
- Sprinkle with the remaining ingredients
- Mix well
Serving suggestions
Serve hot
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