Sweet & Salty Curry and Chocolate Peanut Popcorn
You may have recognized in our Instagram Stories, that we prepared our very first dessert buffet for a wedding this year. We served chocolate mousse, fruity yogurt cremes, and mini donuts. What an exciting day! But the best part of it – everything worked out really good!
But we got very positive feedback about our midnight snack too. We served two kinds of popcorn this night and were asked for the recipes permanently. On the one hand we served a savory curry popcorn with a pinch of chili, and on the other hand, we served a sweet'n'salty chocolate popcorn with peanuts. Both were amazing, especially in combination. But the best part of it was the preparation: in the morning we prepared the popcorn, so we only had to bake the popcorn for 10 minutes in the evening to turn crunchy and lukewarm again. So 90% of the work was done before the wedding even started. We could enjoy the fun day and also serve crunchy and warm popcorn for midnight. Sound like a win-win situation, right?
Sweet & salty curry popcorn
Ingredients
- 2 tbsp coconut oil
- 80 g (2.8 oz) corn for popcorn
- 60 g (2.1 oz) plant-based butter
- 2 tbsp curry powder
- 1/2 tsp chili powder
- 1 tbsp sugar
- 1/2 - 1 tbsp salt
Instructions
- Heat oil in a large pot at medium heat.
- Add 3 kernels of corn, close the lid, and wait until they pop.
- Add the remaining kernels. Cover the pot with the lid and let the corn pop. Shake the pot from time to time, so every corn pops.
- If you don’t hear any more popping, take the popcorn out of the pot and put it in a bowl.
- In a small pot melt the plant-based butter. Add curry powder, chili powder, salt, and sugar. Stir well.
- Add the mixture to the popcorn and combine well. Enjoy still warm.
chocolate peanut popcorn
Ingredients
- 2 tbsp coconut oil
- 80 g (2.8 oz) corn for popcorn
chocolate peanut mixture
- 2 tbsp coconut oil
- 100 g (3.5 oz) dark chocolate
- 30 g (1 oz) peanut butter
- 100 g (3.5 oz) roasted & salted peanuts
- 100 ml (0.4 cups) maple syrup
- 1 tsp vanilla essence
- pinch of salt
Instructions
- Heat oil in a large pot at medium heat.
- Add 3 kernels of corn, close the lid, and wait until they pop.
- Add the remaining kernels. Cover the pot with the lid and let the corn pop. Shake the pot from time to time, so every corn pops.
- If you don’t hear any more popping, take the popcorn out of the pot and put it in a bowl.
- In a small pot mix coconut oil, dark chocolate, peanut butter, maple syrup, vanilla essence, salt, and chopped peanuts. Stir well.
- Add the chocolate peanut mixture to the popcorn and combine well.
- Cover a baking tray with baking parchment and spread the popcorn evenly.
- Bake for 15-20 minutes at 180°C/450°F. Allow cooling.
