Chocolate Almond Butter-Curry Leaves Popcorn Recipe – Sweet & Savory

Last Updated on 2 months by Neha Deshmukh

Chocolate Almond Butter-Curry Leaves Popcorn Recipe – Sweet & Savory

Introduction

Okay, confession time! I love movie nights. And what’s a movie night without popcorn? But honestly, plain popcorn can get a little…boring. So, I started experimenting, and let me tell you, this Chocolate Almond Butter-Curry Leaves Popcorn is a game-changer. It’s a little bit sweet, a little bit savory, and totally addictive. We’re making three incredible popcorn variations in one go – you’re welcome!

Why You’ll Love This Recipe

This isn’t just a popcorn recipe; it’s an experience. It’s perfect for gatherings, a cozy night in, or when you just want to treat yourself. The combination of flavors is unexpected and delightful. Plus, it’s surprisingly easy to make! Seriously, in under 30 minutes, you’ll have a gourmet popcorn spread that everyone will rave about.

Ingredients

Here’s what you’ll need to create this popcorn magic:

• 1 packet of Popped Extra Butter Pop Secret Popcorn
• 0.5 tablespoon butter
• 0.25 teaspoon black mustard seeds
• 2 red chilies, halved
• 2 sprigs of curry leaves
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon asafetida (hing)
• 0.25 cup sugar
• 1 teaspoon cinnamon
• 2 tablespoons water
• 0.5 cup semi-sweet chocolate chips
• 0.25 cup almond butter

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Popcorn Variety: I used Extra Butter Pop Secret, but feel free to use your favorite brand. Just make sure it pops up nice and fluffy!
• Curry Leaves: Fresh curry leaves are essential for that authentic aroma and flavor. You can find them at most Indian grocery stores.
• Asafetida (Hing): Don’t skip this! It adds a unique savory depth. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. You can find it at Indian grocery stores or online.
• Almond Butter: Use a good quality almond butter – the smoother, the better. It really makes a difference in the chocolate coating.
• Chocolate Chip Quality: Splurge a little on the chocolate chips! A higher quality chocolate will melt smoother and taste richer. I prefer semi-sweet, but you can use dark or milk chocolate depending on your preference.

Step-By-Step Instructions

Alright, let’s get popping!

For Curry Leaves Popcorn:

1. Heat the butter in a pan over medium heat.
2. Add the mustard seeds and red chilies. Let them sizzle and pop – it’s a good sign!
3. Once the seeds start popping, add the curry leaves, turmeric powder, and asafetida. Sauté for about 30 seconds until fragrant.
4. Pour this flavorful mixture over the popped popcorn and toss well to coat evenly.

For Churros Popcorn:

1. In a separate pan, combine the sugar and water.
2. Boil over medium heat, stirring constantly, until the sugar caramelizes into a golden-brown color. Be careful – hot sugar is very hot!
3. Pour the caramel over the popcorn and toss quickly to coat.
4. In a small bowl, mix the sugar and cinnamon. Sprinkle the cinnamon sugar over the caramel-coated popcorn.

For Chocolate Almond Butter Popcorn:

1. Melt the chocolate chips in a heatproof bowl over a simmering pot of water (or in the microwave in 30-second intervals, stirring in between).
2. In another bowl, melt the almond butter.
3. Combine the melted chocolate and almond butter, stirring until smooth and creamy.
4. Pour the chocolate almond butter mixture over the popcorn and toss until evenly coated.

Expert Tips

• Make sure your popcorn is still warm when you add the coatings – it helps everything stick!
• Work quickly with the caramel, as it hardens fast.
• Don’t be afraid to get your hands dirty! Sometimes, tossing the popcorn with your hands is the best way to ensure even coating.

Variations

Let’s get creative!

• Spice Level – Curry Leaves Popcorn: If you like things extra spicy, add a pinch of cayenne pepper to the curry leaves mixture. My friend, Priya, loves to add a finely chopped green chili too!
• Vegan Adaptations: Use vegan butter, dairy-free chocolate chips, and ensure your popcorn is vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Festival/Movie Night Adaptations: For Diwali, add a sprinkle of edible silver leaf (varak) to the churros popcorn for a festive touch. For a themed movie night, tailor the flavors to the film – maybe a spicy popcorn for an action movie!

Serving Suggestions

Serve all three varieties together for the ultimate sweet-savory experience. It’s perfect for sharing (or not!). Arrange them in colorful bowls for a beautiful presentation.

Storage Instructions

Store leftover popcorn in an airtight container at room temperature. It’s best enjoyed within a day or two, as it can lose its crispness over time.

FAQs

• Is this recipe suitable for a quick snack? Absolutely! It’s surprisingly fast to make, perfect for those movie nights or when you need a little something sweet and savory.
• Can I use a different type of popcorn? Yes, you can! But I recommend a buttered variety for the best flavor.
• Can I make these popcorn variations ahead of time? The curry leaves popcorn is best made fresh. The churros and chocolate almond butter popcorn can be made a few hours ahead, but they’re best enjoyed on the same day.
• What is asafetida and where can I find it? Asafetida (hing) is a resin with a pungent smell, used as a digestive aid and flavoring agent in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I adjust the sweetness level in the churros popcorn? Definitely! Reduce the amount of sugar in the caramel for a less sweet treat.