Pad Thai Popcorn
Ingredients
½ cup brown sugar¼ cup vegetable oil
¼ cup corn syrup
1½ Tbsp. fish sauce
Juice of half a lime
8 cups popped, unsalted and unbuttered popcorn (homemade or microwaved)
¾ cup peanuts, roasted and salted
1 Tbsp. Sriracha
¼ tsp. baking soda
Zest of 4 limes, divided
½ cup freshly chopped cilantro
Preparation
• Preheat the oven to 250 degrees. Line a sheet pan with foil and spray with nonstick cooking spray. Set aside.
• In a large pot, combine the brown sugar, vegetable oil, corn syrup, fish sauce and lime juice. Bring to a boil. Once boiling, cook, stirring often, until the mixture is thick and syrupy, about 4 minutes.
• Meanwhile, combine the popcorn and peanuts in a large nonreactive bowl. Set aside.
• Remove the syrupy mixture from heat and immediately stir in the Sriracha, baking soda and the zest of 2 limes.
• Pour the mixture over the popcorn and peanuts, and stir quickly to coat evenly.
• Spread the popcorn onto the prepared baking sheet and bake until brown and sticky, 20 to 30 minutes, stirring every 10 minutes.
• Remove from the oven, and sprinkle the zest of 2 more limes on the popcorn. Let cool completely. Once cool, toss with the cilantro and serve.
