Curry Caramel Corn

1. 1

   Heat oven to 250F.

2. 2

   Place parchment paper onto flat surface.

3. 3

   Place popcorn into roasting pan; set aside.

4. 4

   Combine brown sugar, butter, agave nectar and sea salt in 2-quart heavy saucepan.

5. 5

   Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil.

6. 6

   Continue cooking, without stirring, 5 minutes.

7. 7

   Stir in curry powder; cook 1 minute.

8. 8

   Remove from heat; stir in vanilla and baking soda.

9. 9

   (Mixture will foam.)

10. 10

    Pour hot syrup mixture over popcorn; stir until well coated.

11. 11

    Bake 45 minutes, stirring every 15 minutes, or until caramel corn is crisp.

12. 12

    Spread caramel corn immediately onto parchment paper.

13. 13

    Cool completely.

14. 14

    Store in container with tight-fitting lid.

* Per serving · 4 servings · Values may vary.

No additional tips available.