This recipe for Coconut Curry Caramel Corn is a surprisingly easy weekend treat. It will fill that sweet & salty place in your heart with candied peanuts and a soft zing of spices. Lightly adapted from Susan Feniger’s Street Food.
Meanwhile, add oil and corn kernels to a large heavy-bottomed pot over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 3 minutes. Once the popping starts, shake the pot continuously until the popping slows dramatically, about 3 minutes. Remove from heat and continue shaking until the popping stops entirely. Dump the popcorn into your prepared mixing bowl. Add toasted coconut and peanuts.