Peanut Curry Corn - cooking recipe

Ingredients

8 cups popped popcorn (air-popped- no oil or salt)
2 tablespoons peanut butter (\"Better than Peanut Butter\")
1 teaspoon chili paste (Sambal Oelek)
1 teaspoon curry powder

Preparation

I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.
In a microwave safe cup, put the peanut butter ( I use \"Better than Peanut Butter\" with mine. It's half the calories and like 75% less fat. It's too sweet in my opinion for PB&J sammies, but it is really great in this!).
Add sambal (add more if you like it spicier, or less if you're a wimp) to the peanut butter along with enough water (teeny bit!) to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.
Microwave the cup of P. Butter and Sambal for about 30 seconds.
With rubber gloved hands (Hot!) gently fold the P. butter mixture onto the popcorn. It's messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.
As it cools it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!
A nice cold beer goes great with this!