Pad Thai Popcorn
1 Tsp vegetable oil
1/3 Cup unpopped popcorn
1 Cup chopped dry-roasted salted peanuts
1/2 Cup packed brown sugar
1/4 Cup vegetable oil
1/4 Cup corn syrup
2 Tsp lime juice
1 1/2 Tbl fish sauce
1 Tbl sambal oelek (Thai chile paste) or -plain hot sauce
1 Tbl grated lime zest
1/4 Tsp baking soda
1/4 Cup chopped cilantro
1.Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with
foil brushed with oil or a silicone baking mat.
2.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 with a strainer or your hands, leaving unpopped
kernels in the bowl. Stir in chopped peanuts.
3.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 over popcorn, stirring to coat. Transfer popcorn to the
prepared baking sheet.
4.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.