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.
1 1/2 tablespoons fish sauce or 1 1/2 tablespoons oyster sauce
3 tablespoons lime juice
1 tablespoon sriracha asian garlic sauce
1/4 teaspoon baking soda
2 tablespoons lime zest
chopped cilantro (optional)
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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