Description
This Pad Thai Popcorn transforms the classic Thai street food into a crunchy American snack, featuring sweet, salty, sour, and spicy flavors with a caramel twist.
Ingredients
Units
Scale
- 1 tsp vegetable oil
- 1/2 cup (120 ml) unpopped corn kernels
- 1/2 cup (120 ml) chopped peanuts
- 1/2 cup (120 ml) brown sugar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) light corn syrup
- 1 1/2 tbsp (22 ml) fish sauce or oyster sauce
- 1 tbsp (15 ml) Sriracha
- 1 tbsp (15 ml) lime juice
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 250 degrees F (120 degrees C).
- Heat 1 tsp of vegetable oil in a large pot over medium heat. Add the corn kernels and cover with a lid. Once the first kernel pops, shake the pot frequently until all the kernels have popped, then remove from heat.
- In a saucepan, combine 1/2 cup brown sugar, 1/4 cup vegetable oil, and 1/4 cup light corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes without stirring.
- Remove from heat and stir in 1 1/2 tbsp fish sauce, 1 tbsp Sriracha, and 1 tbsp lime juice. Add 1/4 tsp baking soda and stir until the mixture is foamy.
- Pour the caramel mixture over the popcorn and peanuts in a large bowl. Stir well to coat evenly.
- Spread the coated popcorn and peanuts onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes, until the popcorn is dry and crispy.
- Remove from oven and sprinkle with 1/4 tsp salt. Let cool completely before serving.
Notes
- For a spicier kick, increase the amount of Sriracha.
- Store in an airtight container to keep the popcorn crunchy.
- Substitute fish sauce with soy sauce for a vegetarian version.
- Ensure the caramel is evenly distributed for the best flavor in every bite.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Snack
- Cuisine: American, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18
- Sodium: 300
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0