As far as my husband is concerned, no summer road trip is complete without some popcorn. Though if he had it his way, he’d be eating popcorn daily. This man and his stomach of steel LOVE popcorn and he constantly begs me to make it for him. Left to his own devices in a previous life, I have a feeling he would select some of that electric orange colored “cheese”-flavored stuff at the gas station, so this is a perfect compromise.

Though popcorn and I (aka my digestion), we don’t always see eye-to-eye, I am very aware that not everything has to revolve around me and my eating, so when it comes to creating road trip snacks I try to be a team player and bring a little for everyone. This popcorn creation is the perfect example of just that. A snack created with my tastes in mind, so I can sample a small amount and be happy, but still something that will make hubby (and any others along for the travels) happy. While he snacks away in the drivers seat on this popcorn mix, I’ll be crunching away on my Salt and Vinegar Kale Chips and we are both content.

I actually packed this snack mix for a recent drive to Santa Barbara when my parents were in town. As we headed of to wine country, the inside of car sounded as if we had a crew of squirrels chomping away, everyone was so furiously munching on this stuff! I’d say that’s a win.

This Curry Popcorn Snack Mix brings together some of my most favorite flavors. Yellow curry, sweet golden raisins, toasted cashews and a little shredded coconut. Salty, sweet, a little heat and lots of savory crunch. Oh and to those that know Mark and his great disdain for Indian food (due to an epic food poisoning incident at SXSW a few years back), I am beyond blown away at how he gobbles this stuff up. It actually makes no sense, whatsoever, but I just go with it.

Stay tuned for even more Healthy Summer Road Trip Snacks this month for my series with Albertsons and be sure to sign up for the Albertsons email list, to have even more inspired recipes delivered directly to your inbox.

[print_this]Curry Popcorn Snack Mix {gluten-free & vegan}

• 8-10 cups popped popcorn (about 1/2 cup unpopped)
• 1/4 cup melted coconut oil
• 1 tablespoon yellow curry powder
• 1/4 cup golden raisins
• 1/2 cup toasted cashews
• 1/4 cup unsweetened shredded coconut
• 1 teaspoon sea salt

Add the popped popcorn to a large bowl. Drizzle the melted coconut oil overtop, sprinkle the curry powder evenly and add the raisins, cashews, shredded coconut and salt. Place a large plate overtop of the bowl and shake really well to combine, adjust your seasonings as necessary. Add to single serving bags or containers and seal.

NOTES:
If popping kernels on the stove top, heat 2 tablespoons of oil in large pot, and place over a medium-high heat, with two or three kernels of corn. Melt the oil and once the few kernels have popped, add the remaining 1/2 cup popcorn kernels. Make sure all the kernels are well coated in the oil and spread out across the bottom of the pan. Place the lid on top of the pan and carefully shift the pan back and forth constantly, over the heat. Continue shaking the pan back and forth carefully, as the kernels are popping. As you hear the popping stop for a second or two, remove the pan from the heat. This will take about 2 to 3 minutes, total. Add the finished popcorn to a large bowl and season as directed above. [/print_this]

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