|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 tbsp||madras curry powder (mild curry powder)|
|1/2 tsp||baking soda|
- 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