Popcorn Seasoning - How to Make Hot
Buttery Popcorn With a Spicy Curry Twist

There was no popcorn seasoning when I was growing up in the 70's! Not here in the UK anyway. Butter and salt was what we had to make do with. But a quick look in the stores and there is a whole host of tasty-sounding concoctions: Cajun flavour, Italian and BBQ blends to name a few. This is my version of a curry flavoured seasoning.

What You'll Need: (makes about 4 tablespoons)

2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp garlic powder
1 tsp paprika powder
1 tsp ginger powder
1-2 tsp salt
½ tsp turmeric powder

tbsp = tablespoon
tsp = teaspoon

Directions:

Grind the salt, coriander and cumin seeds

Once ground add to a bowl

Finally, add the garlic, turmeric, ginger and paprika powders to the bowl and combine thoroughly

Store your popcorn seasoning in a cool place in an airtight jar out of direct sunlight. Use within 6 months before making a fresh amount.

A Step-by-Step Instructional Video

Here's a slideshow of how I made a version of the above powder. If you enjoyed it, you can click the subscribe button in the bottom right corner in the video, OR, click the subscribe link below the video...

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Using the Popcorn Seasoning

How to Use: I usually make 2 servings of popcorn at a time and for that I pour about 6 tablespoons of melted butter all over with about 2 tablespoons of the mix stirred in.

I then give it all a good shake so it gets evenly coated.

If you need to make more servings, just increase the amount of butter and popcorn mix you use.

Note: There is a teaspoon or two of salt in the recipe.

However, some folks like theirs really salty. If so, you can sprinkle over some more after making.