A sprinkle of curry powder turned Cat's popcorn improve into this mouth-watering recipe.

Serves 4, (makes about 10 cups)

Wipe the bowl and spoons with a paper towel dipped in oil so the caramel doesn't stick.


  • 8 Tbsp. (1 stick) butter
  • 1 cup light brown sugar
  • ¼ cup agave nectar
  • 2 tsp. mild curry powder
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • ¼ tsp. baking soda
  • 10 cups popped popcorn (from ½ cup unpopped kernels; see "Popcorn Basics")


Total time: 35 minutes

Line 2 large sheet trays with waxed paper; set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, agave, curry powder, and salt; bring to a rolling boil, stirring constantly. Continue to boil, without stirring, 4 minutes; remove pot from heat and carefully stir in vanilla and baking soda until well combined.

Place popcorn in a large bowl. Working quickly, pour hot caramel over popcorn and use a spoon to coat evenly. Transfer to reserved sheet trays and spread out in an even layer. Set aside to cool completely, then serve.

Keep Reading: Cat Cora's playful popcorn recipes


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