Caramel curry popcorn

I love popcorn. I especially love home-popped popcorn, and I extra-especially love this funny concoction I’ve made up: caramel curry popcorn. Here’s how I make it.

Take 2-3 tablespoons of butter and put it in a microwaveable dish. I usually use a mug.

Add one tablespoon of your favorite curry powder to the mug with the butter.

Add a heaping tablespoon of brown sugar to the mug as well.

Microwave the mug containing the butter, spices, and sugar, on half power for about 2 minutes. You might want to cover the mug with a paper towel or something — sometimes butter will explode in the microwave.

When you take out the mug, the concoction should look like this:

Real talk: this isn’t proper caramel. But it’s close enough for my purposes.

While you’re at it, pop the popcorn. I like the stovetop method.

When the popcorn is popped, pour it into a big bowl. Then drizzle the caramel over the corn.

This works best if it’s still quite bubbly; if it subsides for too long, the sauce will “break” a little and the spice and sugar won’t disperse itself as evenly through the popcorn. So if your sauce is a little broken (if you can see the butter separating from the brown stuff), put it back in the microwave on high for 15-30 seconds.

Salt (and pepper!) to taste, and then toss the popcorn in the bowl to spread the curry caramel around as thoroughly as it will let you.

I tend to eat this with a dish towel close at hand, because it’s on the sticky/greasy side. Pair with a lager, a white wine on the sweetish spectrum, a light Gamay, sangria, or a cocktail. Enjoy!

Hibiscus mint tea

A friend recently asked me how I made this delicious iced hibiscus mint tea, and I rattled off some directions a little too quickly. 🙂 So here’s the actual recipe and instructions, through the magic of WordPress!

Iced Hibiscus Mint Tea

  • Servings: 32
  • Difficulty: easy
  • Print


  • 1/2 cup dried hibiscus flowers
  • 1/2 cup dried peppermint
  • 1/2 cup white granulated sugar
  • 10+ cups of water
  • enough ice to fill half of a 2-gallon pitcher


  1. Put the hibiscus and peppermint into a 4-cup glass measuring cup (or any microwavable container) with 4 cups of water and microwave on high for 6 minutes.


  2. Allow to steep for 5 minutes.
  3. Fill a 2-gallon pitcher about half- to two-thirds-full with ice cubes.IMG_5932
  4. Strain the tea concentrate into the pitcher over the ice, using a fine mesh strainer. Discard the herbs.IMG_5934
  5. Add another 4 cups of water to the pitcher.
  6. In the same measuring cup, mix 1/2 cup of sugar and 2 cups of water and microwave on high for 3 minutes.


  7. Stir until the sugar is all dissolved.

  8. Add the simple syrup to the pitcher and stir.IMG_5941
  9. Add cold water until the pitcher is full, if necessary.
  10. Enjoy a cool, refreshing glass of iced tea anytime! IMG_5951