Dried cranberry–popcorn mix

4
4
3
SmartPoints® value per serving
Total Time
3 min
Prep
3 min
Cook
0 min
Serves
8
Difficulty
Easy
Who doesn't love popcorn? This cranberry spin on one of the world's favorite snack food hits on all cylinders, but if you're thinking of the flavors of Thanksgiving, then think the exotic flavors of India instead. With curry powder and peanuts, this is destined to become a new guilty pleasure. While it is true that dried fruits are more caloric than their fresh counterparts, they do have a place in a healthy diet if you are mindful of portions. Dried fruit is packed with soluble and insoluble fibers that promote digestive health, and soluble fiber is a prebiotic, or food that the good bacteria in your gut love. No curry powder? No problem. To make the 2 teaspoons of curry powder called for here, don your chef's toque and combine 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground ginger, and then just a pinch each of dry mustard, ground cinnamon, ground cloves, and freshly ground black pepper. This is a basic mix that can be tweaked to suit your tastes.

Ingredients

Olive oil

1 Tbsp

Curry powder

2 tsp

Plain air popped popcorn (prepared without oil)

6 cup(s)

Dried cranberries

½ cup(s), roughly chopped

Unsalted dry roasted peanuts

cup(s)

Instructions

  1. Stir together the oil and curry powder in a microwavable cup. Microwave on High until fragrant, about 1 minute.
  2. Toss together the popcorn, cranberries, and peanuts in a large bowl. Drizzle the curry oil over and toss until evenly coated. Yields 3/4 cup per serving.