God, I’m such a poet. Right?
Yeah…no. Anyway. I thought I’d try to lighten it up a little here since my last few posts caused some really strange and pitying looks/texts/Facebook messages/group interventions (kidding about that last one, don’t come near me, I’ll bite you).
Now listen here, you sweet, loving, concerned group of people: I am Sad Shibow. I cry a lot. Last Friday, I bawled over the last episode of Fringe. Then I re-watched the scene that initially had me in tears, and I lost it all over again. I cried the other day because I can’t eat spicy food, and I really miss it. I’m a baby. But, you know, I’m fine. Ulcers suck, colds suck, the ongoing seemingly everlasting quarter-life crisis sucks. But life, overall, does not.
Methinks my change of ‘tude for this post may have something to do with this article, which I read this morning and can’t seem to stop thinking about. We can’t always be happy, but we can always try to find meaning in moments, however awful, or mundane, or wonderful or scary. So that’s what I’m trying to do. I’m trying to remember that all of these things, these ulcers and conflicts and series finales and successfully baked goods, all of them mean something.
Is this getting weird? It is, isn’t it? No? I hope not. I swear, there’s a recipe in here too. I just thought I’d get a little deep with you guys first, share some of my feelings, and also thank those of you who checked up on me after the last few posts.
Okay, so on to the real reason for that crazypants title: curry! Yes, there be curry in this sweet treat! And it is FANCY!And yes, I realize I am not supposed to be eating anything really spice-related. But ulcer be damned! This treat deserves my and your attention! Let’s get it, kids!
Vanilla Curry Caramel Popcorn (I told you! Fancy!)
1 stick of butter
1 1/4 cup of brown sugar
2 teaspoons of curry powder
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1/4 teaspoon of baking soda
10 cups of plain popped popcorn ( made from 1/2 cup of unpopped kernels, if you’re making your own, which I really recommend)
Line two baking sheets with wax paper and set aside. In a medium-sized pot, melt your butter over medium heat, then stir in your brown sugar, curry powder and salt. Bring the mixture to a rolling boil, stirring constantly, then step away and let this thing boil on it own for about five minutes.
Remove from heat, and stir in vanilla and baking soda until combined.
Now, working pretty quickly, place popcorn in a large bowl. Pour your curry mixture evenly over the popcorn, then use a spoon to try to mix and coat the popcorn evenly. Ridiculous, I know. It is almost impossible to get this coated evenly, but, you know, try your hardest. You’ve all already aced the School of Sad Shibow simply by reading, so don’t go feeling all crazy if this part makes you want to eat your own hair (just me?).
Transfer popcorn to your baking sheets, spread evenly, and let cool completely. Then serve. And, well, be amazed.
So, this is more of a group snack. I’d just like to say this because, um, I made this for me and my boyfriend, and after about six handfuls each, we both looked at each other and then at the bowl. It didn’t even look like we had made a dent. I mean, I made this about a month ago and still have some. So I guess it’s kind of like the Costco of desserts.
Oh, but that’s not a complaint. You have no idea how satisfying this stuff is. It’s spicy and sweet, reminiscent of caramel corn with a twist. A BIG twist. A very, very welcome twist. Just make sure that you’re either making this for a crowd or you have room in your pantry for enough leftovers to feed yourself until spring.