Be warned. Once you put a single piece of this addictive stuff in your mouth you won’t want to stop. Your brain, on the verge of a crazy sugar high tells you to stop. Your stomach says ‘no more.’ And yet you continue to eat mouthful after mouthful. You can’t help it. There’s no reason to be ashamed. This is just one of those things. Enjoy! P.S. I know the ingredients seem a bit odd and it does take a bit of time. Just work with me. You’ll be happy you did.
Ingredients for about 8 cups of Pad Thai Popcorn:
1/3 to 1/2 cup popping corn kernels (roughly 8 cups prepared popcorn) DO NOT use microwave popcorn. Go old school and use a pot or Whirrly Pop.
1 cup finely chopped dry-rasted, salted peanuts – put aside
Put popcorn in a large baking dish.
Mix in chopped nuts.
For the caramel sauce:
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup corn syrup – I use honey or rice syrup. The whole corn syrup thing just puts me over the top.
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, or very finely diced fresh hot chilies or Sriracha Hot Chili Sauce
Mix all the ingredients (except baking soda) together in a sauce pan. Turn on heat to medium. Stir and stir until everything is combined, sugar is melted and it’s about to come to a boil.
Add 1/4 teaspoon baking SODA (not baking powder)
Stir like mad. It’s going to foam up and get all scary looking. Take off heat.
Immediately pour caramel over popcorn and peanuts. Toss until everything is covered in pad thai caramely goodness. I know that you would never think of using your hands to toss and mix because you would burn the crap out of your skin. Use a spoon.
Bake 45 minutes at 250 degrees F., tossing 3 or 4 times during the cooking.
Let it cool until hard and crunchy. Break it apart. Now you can use your hands. Don’t be afraid.
Put it in a serving dish. Dust with chopped cilantro.
Hide in the basement and eat every bit yourself.
1/4 cup chopped cilantro
Recipe courtesy of http://foodwishes.blogspot.com
Until next time…Moose out