I haven't tried this one yet, but I'd like to - if I can talk Mrs. Chak into it.
Pad Thai Popcorn
Dry Ingredients
½ cup popping corn kernels (roughly 8 cups prepared popcorn)
1 cup finely chopped dry-roasted, salted peanuts, or almonds
¼ cup chopped cilantro = pak chi (add later)
Caramel sauce:
½ cup palm sugar
½ cup corn syrup
4 oz butter
2 or 3 tsp fresh lime juice
1 ½ tbsp freshly grated lime zest (grated lime peel only green part)
1 - 2 tbsp Asian fish sauce (fyi, if you don't use fish sauce, you'll have to add salt)
1 rounded tbsp Sambal red chili sauce, or very finely diced fresh hot chilies
½ tsp baking soda (not baking powder)
Directions
Preheat oven to 250 degrees F (120 degrees C). Coat a cookie sheet with oil or a silicone baking mat.
Heat ¼ cup 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.
Combine brown sugar, butter, 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 chili, lime zest, and baking soda. Pour over popcorn, stirring to coat. Transfer popcorn to the prepared cookie 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.
Pad Thai Popcorn
Dry Ingredients
½ cup popping corn kernels (roughly 8 cups prepared popcorn)
1 cup finely chopped dry-roasted, salted peanuts, or almonds
¼ cup chopped cilantro = pak chi (add later)
Caramel sauce:
½ cup palm sugar
½ cup corn syrup
4 oz butter
2 or 3 tsp fresh lime juice
1 ½ tbsp freshly grated lime zest (grated lime peel only green part)
1 - 2 tbsp Asian fish sauce (fyi, if you don't use fish sauce, you'll have to add salt)
1 rounded tbsp Sambal red chili sauce, or very finely diced fresh hot chilies
½ tsp baking soda (not baking powder)
Directions
Preheat oven to 250 degrees F (120 degrees C). Coat a cookie sheet with oil or a silicone baking mat.
Heat ¼ cup 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.
Combine brown sugar, butter, 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 chili, lime zest, and baking soda. Pour over popcorn, stirring to coat. Transfer popcorn to the prepared cookie 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.
Last edited:
Problem solved. 
