Sunday, May 26, 2013

Coconut Curry Caramel Corn

Popcorn and I have a special relationship. We’ve spent a lot of time together over the years. For as long as I can remember, it’s been one of my favorite things to eat. I keep it simple. The perfect recipe is a huge bowl of salted popcorn, a couch, and something ridiculous to watch on tv. I used to make chile oil for the sole purpose of using it to pop popcorn, but these days, I use plain grapeseed oil, pop the kernels in a Whirley Pop, and sometimes add truffle salt. However, every once in a while I’m willing to try new things with this beloved ingredient. An occasional caramel corn is not out of the question. In fact, when I saw this Coconut Curry Caramel Corn in Susan Feniger's Street Food, I wasted no time in gathering everything I needed to make it. The recipe is also available online. Some sweet and spicy candied peanuts are made with finely chopped lime leaf and coconut milk, and those are mixed into the caramel corn. Then, spices like cumin seeds, mustard seeds, turmeric, and cayenne are mixed into the caramel before it coats the popcorn, candied peanuts, and some toasted coconut. Luckily, the recipe makes a lot because this was a very addictive snack. 

Making the candied peanuts was quick and easy, and they can be made in advance and stored at room temperature. You don’t want to walk away from the stove though. They need to be stirred and the heat may need to be turned down to prevent burning. Unsalted peanuts were mixed with coconut milk, dark brown sugar, finely chopped lime leaf, salt, and ground cayenne. The mixture was transferred to a saute pan and cooked over high heat for almost two minutes before stirring while continuing to cook for another five minutes or so. The nuts were then spread on a baking sheet and left to cool and crisp. Next, big pieces of shredded coconut were toasted in the oven while popcorn was popped. The popcorn, coconut, and candied peanuts were combined in a large mixing bowl. To make the caramel, butter, brown sugar, and corn syrup were combined in a saucepan and cooked while stirring until it reached 255 degrees F. Off the heat, salt, baking soda, cumin seeds, mustard seeds, turmeric, mace, paprika, cayenne, and cinnamon were added. The curry caramel was poured over and mixed into the popcorn mixture. Last, the caramel corn was spread on two baking sheets and baked for an hour at 250 degrees F and was stirred every twenty minutes. 

As I wasn’t able to stop eating this caramel corn, I noticed that one bite would seem sweet while the next seemed a little hot from the cayenne. Then, I’d notice the other spices more in the following bite before the sweet flavor returned again. It made it very hard to step away from the bowl of caramel corn. I think it will work just as well as my usual, simply salted popcorn in the recipe above with the couch and tv. 

I am a member of the Amazon Affiliate Program.

23 comments:

  1. This seems like mystery popcorn, you never know what you will get in each bite.

    ReplyDelete
  2. O my...these would be a HIT in our house.

    ReplyDelete
  3. Awesome! Your popcorn must seriously addictive. What a great idea.

    Cheers,

    Rosa

    ReplyDelete
  4. The most exotic caramel popcorn idea I have ever seen :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  5. I love the look of your popcorn and there is something so wonderful about sitting in front of the TV watching something trashy while enjoying a favourite snack. This would be perfect xx

    ReplyDelete
  6. So colourful and refreshing..Nice pics :)
    www.merrytummy.blogspot.com

    ReplyDelete
  7. I do believe I would need to double the recipe! My husband would adore this recipe! Salty, sweet and spicy the perfect combination of terrific!

    ReplyDelete
  8. This looks so delicious Lisa! I also enjoy it simply but it is nice to mix it up :)

    ReplyDelete
  9. Can't go wrong with the flavors of coconut curry on corn. Genius!!

    ReplyDelete
  10. I love mixing curry into crazy places and into caramel corn is definitely a bit out there enough for me! The mix of flavors in these must be amazing and oh so addictive!

    ReplyDelete
  11. Amazing recipe, love the combination of flavors.
    The only problem is that I'll probably not be able to stop eating this delicious corn :)

    ReplyDelete
  12. I definitely have a similar relationship with popcorn. Love the flavors used here!

    ReplyDelete
  13. I may have to break my "no more new kitchen gear" rule for one of those Whirly Pops. Who doesn't love a big bowl of popcorn? The spice mixture in this recipe looks intriguing, especially combined with caramel. Sounds delicious!

    ReplyDelete
  14. oh, i can definitely see myself getting carried away with this!

    ReplyDelete
  15. I really like popcorn too. Usually I pop mine in the microwave (just put it in a paper bag or big covered dish - no need to buy "microwave" popcorn) and then season it after it comes out. Love the look of what you've done here - definitely something to try. Thanks.

    ReplyDelete
  16. This looks amazing Lisa. I would have a hard time resisting that bowl. I've made the honey caramel corn from the new New York Times book a couple of times and I'm disappointed in how sticky it is and that it kind of tastes stale. I am totally trying this!

    ReplyDelete
  17. What an interesting mix of flavors! And I love that each bite tastes a little different.

    ReplyDelete
  18. These popcorns look awesome! The flavors sound really interesting! I am not too into popcorns, but these sound like a great recipe to try.

    ReplyDelete
  19. Recently I have been snacking excessively on sweet-salty popcorn (store-bought though). Hope to make my own one day.

    ReplyDelete
  20. This sounds so interesting.. Saved the link for later... =)

    ReplyDelete
  21. This popcorn sounds insanely delicious! The sweet and spicy flavors are so unique. I can imagine how addictive it it.

    ReplyDelete

Blogging tips