Yield
16 servings (serving size: 1 ounce)
Becky Luigart-Stayner

How to Make It

Step 1

Line a baking sheet with foil; coat foil with cooking spray. Coat the flat surface of a metal spatula with cooking spray; set aside.

Step 2

Heat a large nonstick skillet over medium-high heat. Add kernels; cook until they release a toasted aroma (about 3 minutes), stirring frequently. Place in a bowl; wipe pan with a paper towel.

Step 3

Heat pan over medium-high heat. Add curry powder; cook until fragrant (about 30 seconds), stirring constantly. Add curry to kernels. Sprinkle with salt; stir to combine.

Step 4

Combine sugar, water, and corn syrup in a saucepan. Bring mixture to a boil over medium-high heat, stirring occasionally until sugar dissolves. Continue to cook, without stirring, until first sign of caramel fragrance (about 3 minutes).

Step 5

Remove from heat; stir in kernel mixture. Rapidly spread mixture to about 1/8-inch thickness onto prepared baking sheet using prepared spatula. Cool completely; break into small pieces.

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