TC Recipe: Curried Kettle Corn

August 12 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 next: Riesling
Serves 2


Once you start eating this kettle corn it is hard to stop. We used it once to accompany halibut ceviche on a special and loved it so much that it mades its way on to the restaurant menu as a side dish. I myself am guilty of eating enough for three people in one sitting. It is a great pairing with a glass of the next: Riesling.


  • ½ C vegetable oil
  • 1 C popcorn (unpopped)
  • ²/³ C white sugar
  • 1 T kosher salt
  • 2 tsp cumin seed, toasted and ground
  • 1 T mild curry powder


Heat the oil in a large pot. Add the popcorn and sprinkle with sugar. Cover and shake back and forth until the popcorn begins popping. Lower the heat to medium and continue to move the pot. Cook until the popping has slowed to once every 1-2 seconds. Remove from pot and sprinkle with salt, cumin, and curry. Enjoy. Covered, the popcorn will keep 1-2 days.