Try this healthy recipe for some tasty popcorn
Do you binge watch? Do you spend hours in front of the television armed with Netflix Instant and embark on a series marathon?
I find myself embarking on back-to-back episodes of “Top of the Lake,” a Sundance Channel mystery series starring Elizabeth Moss and Holly Hunter.
That was an easy series because there only were seven episodes in the season. Now there are new seasons premiering on Netflix.
The second season of “Orange is the New Black” is debuting Friday, and the third season of “Scandal” has been added.
For those who see the summer as a time to catch up on books or shows, I offer a healthy snack to fuel the habit.
Popcorn is suitable for this occasion. The concession stable, when made without heavy butter and tons of salt, can be enjoyed without the guilt.
I like trying out new popcorn recipes during the summer because I have more time to test them out. Popping requires little heat, so the kitchen does not become an oversized hot box.
Preparation is fast, from 90 seconds in the microwave to about six minutes in an air popper.
I admit that this recipe serves two purposes: to create a flavoring to be used later and to add another popcorn recipe to my collection.
This is my third popcorn column – and it won’t be my last. The flavoring is a quick curry powder. Most curry powders are prepared with whole toasted spices such as coriander, mustard seeds and dried chilies.
The toasted spices are then added to a spice or coffee grinder with other ground spices for the complete mix.
Unfortunately, I do not own a grinder as I only make spice mixes about once a year.
For this mix, I used several spices I keep in my cabinets that are commonly found in curry powder. There is no right or wrong way to prepare it.
Some mixes lean toward Indian cuisine while others are more in line with Thai foods. I personally prefer a sweet and spicy curry that is used in Caribbean flavors.
This mix will be used again in a future column.
This recipe uses a mild curry powder that leans toward sweet.
After all, this is to be sprinkled on popcorn.
For more flavor – and energy for long binge-watching sessions – I’ve added toasted sliced almonds.
As for the popcorn, air-popped popcorn without butter is preferred, but if microwaved popcorn is the only option, use “natural” or “kettle corn” varieties.
Almond curry popcorn
(Makes 6 servings or 1 large bowl of popcorn)
For the curry powder:
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground chili powder
1/2 teaspoon ground ginger
1/2teaspoon ground cloves
Combine all the ingredients and store in an airtight container.
For the popcorn:
6 cups popcorn, popped
cup sliced almonds
1 tablespoon curry powder
1 teaspoon table salt
In a small saute pan over medium heat, toast the sliced almonds, constantly shaking and stirring the nuts for about 5 minutes. Be careful not to burn the almonds. Mix the popcorn, almonds, curry powder and salt in a large bowl.
Serve immediately or consume within two days.