Let me just say, this may be some of the best stuff I've ever tasted. I was checking out Choir Queer's Recipe and asked them if they've ever tried it without the coconut (being lazy, I didn't want to open a can for a tablespoon or two). Choir Queer advised me to try it and then let them know, so I did!
The recipe below is almost the same, and Choir Queer offers a lovely step by step photo guide along with their recipe at there blog: Here.
ETA: I've just been informed the original inspiration came from peas and thank you!
That version looks super fancy and tasty, but my kitchen being what it was I made a few changes.
Salty, Spicy, Curry Caramel Corn!
- plain popcorn popped with you prefered method
- 1/2 or more sesame seeds
- 3 heaping TBS Margerine
- Splash of Sesame oil (I a tiny drizzle left)
- 1 large tsp Curry Powder
- 1 tsp of fine salt
- 1/3 cup of brown sugar + 2 table spoons
- Splash of maple syrup
- Coarse sea salt, Fresh ground black pepper and cayanne
With your pan over heat melt the margerine and sprinkle in your sesame oil if using. Stir until combined over heat, then shut off the heat. Now grab your brown sugar and dump into the pan stiring until it melts. Add your curry powder, fine salt, mapple syrup and a dash of cayanne if you want it creamy.
Once sugar melts turn heat to medium and continue stiring over heat until it bubbles and is fully combined 3-5 minutes. Mine kinda looked like those candy making videos with lots of bubbles and if you push some up on the pan it slides off easily. Remove quickly from heat and toss over popcorn, toss in your sesame seeds and toss to coat.
Continue tossing until you can get it evenly coated or mixed around. While the caramel is still tacky sprinkle your coarse sea salt/grey salt, grind pepper and add your cayanne (if you didn't put it straight into the sauce). Keep tossing to coat.
Eat all at once and feel fancy!