Ingredients
| Amount | Ingredient |
|---|---|
| 10 cups | JOLLY TIME Pop Corn, popped |
| 1/2 cup | sweetened flaked coconut |
| 1/2 cup | sliced almonds |
| 1/2 cup | butter (1 stick) |
| 1/2 cup | sugar |
| 1/4 cup | honey |
| 1 tbsp | madras curry powder (mild curry powder) |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
Directions
- Preheat oven to 300 degrees F. Place popcorn (remove any unpopped kernels), coconut and sliced almonds in a large bowl; set aside.
- Heat butter, sugar and honey in a medium saucepan over medium heat. Stir mixture until it begins to boil. Boil 2 minutes without stirring. Remove from heat and stir in curry powder, baking soda and salt (mixture will foam).
- Pour butter mixture over popcorn mixture and stir until evenly coated. Pour popcorn mixture onto a large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking time.
- Cool mixture completely; break into pieces. Store in an airtight container.
Recipe compliments of The Popcorn Board