Turmeric has an earthy, mild flavor prevalent in Indian dishes and is gaining popularity because of its health benefits. This turmeric caramel corn recipe is a way to make a tasty snack or dessert while implementing turmeric.
- 1/2 cup Popcorn Kernels
- 3 tablespoons Coconut Oil
- 3 tablespoons Olive Oil (Avocado, grapeseed oils also OK)
- Coconut palm sugar, brown sugar, or cane sugar
- 6 tablespoons butter, shortening or Karo corn syrup
Turmeric Popcorn Spice Mix
- 1 1/2 tsp dried turmeric
- 1/2 tsp salt
- Pinch of cinnamon
- Pinch of chili powder
- Pinch of nutmeg
In a large pan or dutch oven, add 3 tablespoons of coconut oil and 3 tablespoons of olive oil (grapeseed, peanut, avocado oils would also work), and heat on medium-high. Add a few popcorn kernels, and when they pop you know the oil is the right temperature to mix in 1/2 cup of popcorn kernels. Turn the heat to medium low and cover with the lid but leave the lid slightly cracked. Shake the pot occasionally until the popping stops. Line a baking sheet with parchment paper and dump the popped corn onto it. In the same pot, add sugar, butter, turmeric, and salt, and stir until the mixture is melted and bubbling. Stop stirring and let it cook 3-6 minutes for it to reach 235 degrees. Use a candy thermometer if desired to ensure the mixture reaches the proper temperature. Turn the heat off and add the popped corn back to the pan and combine. scrape the combined mixture back onto the parchment paper to cool.