CURRY-CHIVE POPCORN
February 22, 2012 11:02AM
SWEET CORN: Peanut Butter Chocolate Popcorn from BLT American Brasserie, 500 W. Superior, will hit the spot. | Richard A. Chapman~Sun-Times
Updated: March 23, 2012 8:05AM
MAKES 4 SERVINGS
¼ cup popcorn kernels
2 tablespoons olive oil Paper lunch bag 2 teaspoons curry powder 2 teaspoons chili powder 1 teaspoon popcorn or ½ teaspoon kosher salt 1 tablespoon fresh chives, finely chopped
Toss the popcorn and olive oil together in a small bowl and transfer to a paper bag. Tightly fold bag over two times to seal. Place bag in microwave and heat on high for 2-3 minutes or until there are 3 seconds between pops.
While still hot, pour the popcorn into a large resealable bag, adding all remaining ingredients except for chives. Seal the bag and shake well to coat the popcorn with the spices. Pour from the bag into a serving bowl. Let cool and top with chives before serving.
Adapted from Steve McDonagh, co-owner of Hearty
Nutrition facts per serving: 120 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 2 g protein, 256 mg sodium, 2 g fiber
