Pad Thai Popcorn Recipes
PAD THAI POPCORN
A clever Thai cousin of the American caramel popcorn. Recipe created by Chef John at Food Wishes. Try adding a tablespoon of peanut butter to the caramel sauce towards the end of the cook time.
Provided by gailanng
Categories Thai
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F.
- Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
- Once the first kernel pops, shake the pot frequently until all the kernels have popped.
- Transfer the popcorn to a large bowl and add in the peanuts.
- In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice.
- Stir this and allow it to cook until thickened.
- Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
- Pour this over the popcorn and peanuts and mix well.
- Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
- Allow the sticky popcorn to cool and then garnish with cilantro, if desired.
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- Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper, and spray with non-stick spray/brush with oil. Set aside.
- In a pot, heat oil and add popcorn kernels. Cover, and cook for five minutes shaking occasionally until fully popped. Transfer to a large bowl, and add peanuts.
- In a large saucepan add brown sugar, vegetable oil, corn syrup, lime juice and fish sauce. Cook on medium high heat for five to six minutes until thickened. Remove from heat, and stir in Sambal Oelek, Kaffir lime leaf, dried red chillis, and baking soda. Pour mixture over popcorn and peanuts, and stir to coat evenly.
- Transfer popcorn to lined baking sheet in one even layer, and bake for 30 minutes, stirring the mixture every 10 minutes.
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