Popcorn may very well be the perfect snack. It’s light and crunchy, with hundreds of ways to jazz it up on the cheap. But have you ever popped your own, rather than Orville Redenbacher’s? It’s simple, and adding curry powder and a little salt takes this snack to über delectable, restaurant-level fancy without breaking the bank.


Prep Time: < 5 minutes
Cook Time: About 10 minutes
Total Time: 10-15 minutes

About ⅓ cup popcorn kernels
2-3 tablespoons oil (I like to use coconut, but canola or other high-heat tolerant oils will do)
1-2 tablespoons curry powder/to taste
2-3 tablespoons melted butter (optional, though I find it helps the curry stick to the popcorn, and makes it taste better)
Salt (to taste)
Large pot or saucepan (with cover)

1. Add 2-3 tablespoons of oil to a medium to large pot or saucepan on medium-high heat.
2. Add popcorn kernels and cover.

Photo by Brooke Gabriel

3. Let popcorn cook, shaking the pot occasionally to prevent burning.
4. Once popping slows to about 5 seconds between pops, remove from heat.
5. Add melted butter (if desired) along with ½-1  tablespoon curry powder.
6. Cover pot and shake to distribute seasoning.
7. Add remaining curry and salt to taste before covering and shaking once more.
8. Transfer to a large bowl.

Photo by Brooke Gabriel