Curry Kettlecorn

Is anyone besides me terrified of that orange grease that gets pumped into movie theater popcorn? Even the store-bought "butter flavor" variety is adulterated with refined soybean oil, excess salt and other nasties.

On it's own, popcorn is a whole grain, single-ingredient food that's surprisingly high in disease-preventing polyphenols. Adding pure melted butter tastes delicious and saves you from the toxic orange doom-slick.

I eat popcorn a lot more often now that I know that the kernels pop in the microwave without oil. Either this is the popcorn business's best-kept secret, or everyone I know is just pretending they don't believe me so I'll nuke a batch to prove it.

Either way, I'm addicted to the buttery, sweet-curry flavor of this popcorn! It's the only thing I use my microwave for. Enjoy.

3-Ingredient Curry Kettlecorn
Total Kitchen Time: 5 minutes! Serves 2.

1/2 cup popcorn kernels
2 Tbls. butter
1 tsp. sugar

Free Spice Blend
1/2 tsp. curry powder
sea salt to taste

Pour dry kernels into microwave-safe bowl and cover with a slightly damp paper towel.

Microwave on high 4 minutes or until popping becomes infrequent.

Use potholders to remove the HOT bowl.

Toss kernels with melted butter, sugar, salt and curry powder.