Bombay popcorn

Yet another variation on the popular snack.

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:
Recipe author:	Chef
First published:	20th September 2012

75 g of popping corn

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 did next?

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

1. Put the popcorn in a large bowl
2. Melt the butter and add the curry powder and mix well
3. Pour the butter over the popcorn and shimmy the bowl to mix well
4. Sprinkle with the remaining ingredients
5. Mix well

Serving suggestions

Serve hot

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