Pad Thai Popcorn
The key is a good balance between the tart tamarind, salty fish sauce, and sweet palm sugar.
Recipe Summary Pad Thai Popcorn
Crispy, crunchy, sweet, spicy, aromatic, and awesome! You know I'm a fan of the hyperbole, but it's with all sincerity that I say this may be the greatest caramel popcorn-related snack breakthrough since balls.Ingredients | Pad Thai Chicken Recipe Nz1 teaspoon vegetable oil⅓ cup unpopped popcorn1 cup chopped dry-roasted, salted peanuts½ cup packed brown sugar¼ cup vegetable oil¼ cup corn syrup2 teaspoons lime juice1 ½ tablespoons fish sauce1 ½ tablespoons sambal oelek chili paste1 tablespoon freshly grated lime zest⅓ teaspoon baking soda¼ cup chopped cilantroDirectionsPreheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat.Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn.Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet.Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.Info | Pad Thai Chicken Recipe Nzprep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 8 Yield: 8 cups popcorn
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