Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Turmeric-Honey Popcorn
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 229
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 18 mg
- Sodium
- 105 mg
If you’re a fan of kettle corn, then you’ll want to try this golden-hued popcorn coated with honey, butter and turmeric. Toasted sliced almonds, cranberries and sesame seeds add tons of texture and complement the sweet-salty flavors of the popcorn.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 229
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 18 mg
- Sodium
- 105 mg
Ingredients
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Directions
- Melt the butter in a small saucepan over medium heat. Add the honey, turmeric and 1 teaspoon salt and bring to a boil. Set aside.
- Heat the vegetable oil in a large pot over medium-high heat. Add the popcorn kernels, cover and cook, shaking the pot often, until the popping subsides, about 3 minutes.
- Pour the butter mixture over the popcorn; toss to coat. Add the almonds, dried cranberries and sesame seeds and toss until evenly combined. Spread the popcorn on a baking sheet to cool, then transfer to a serving bowl.
