What could be better than the classic Thai flavors of sweet, sour, salty and spicy? The recipe lets you comine all of those flavors in popcorn form.
1/3 to 1/2 cup popping corn kernels (roughly 8 cups prepared popcorn)
1 cup finely chopped dry-roasted, salted peanuts (optional)
1/4 cup chopped cilantro
For the caramel sauce:
1/2 cup packed brown sugar
1/4 cup vegetable oil or butter (I prefer butter)
1/4 cup corn syrup
2 or 3 tsp fresh lime juice
1 tbsp freshly grated lime zest
1 1/2 tbsp Asian fish sauce (fyi, if you don't use fish sauce, you'll have to add salt)
1 rounded tablespoon Sambal red chili sauce, finely diced fresh hot chilies or 1 TBSP Sriracha
rounded 1/4 teaspoon baking soda (not baking powder)
Pop the corn and toss in the peanuts and cilantro. Spread the popcorn out on a large cookie sheet.
Zest the lime and set aside.
Add the brown sugar, vegetable oil or butter, corn syrup, lime juice to a saucepan over medium heat. Bring to a boil, reduce, the heat to low and allow to simmer for 5 minutes. Once it has simmered for 5 minutes, add the chilies and baking soda. Once the mixture turns creamy, pour it over the popcorn and toss. Enjoy!!!