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Pad Thai Popcorn

Extract from Popcorn! • By Carol Beckerman • Published by Apple Press


$ $ $ $ $
• • • • •
30 mins

This is an amazing popcorn. The caramel base makes it sweet and crunchy, and the lime and fish sauce make it spicy and aromatic. Coriander provides the final flourish.

Makes 2 medium servings.

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© 2023 Carol Beckerman / Apple Press · Reproduced with permission. · Popcorn! 100 A-maize-ing Popcorn Recipes to Make at Home by Carol Beckerman, published by Apple Press, £10.99 paperback
  • Step 1

    Preheat the oven to 130° C (250° F, gas mark 1). Place the popcorn in a large bowl and add the peanuts.

  • Step 2

    To make the caramel sauce, in a large saucepan, mix together the brown sugar, olive oil, golden syrup and lime juice. Bring to a boil over medium-high heat. Boil for 5 minutes, remove from the heat, and add the lime rind, fish sauce, chilli sauce, garlic powder and bicarbonate
of soda.

  • Step 3

    Pour sauce over the popcorn and toss gently to combine. Spread on 1 or 2 large baking trays and bake in the oven for 45 minutes, stirring 3 or 4 times during cooking. Remove from the oven and allow to cool.

  • Step 4

    To serve, place the popcorn in a large serving bowl, add the coriander and dried chilli flakes, and toss gently to combine before serving.

    For added texture, add some crispy noodles to the popcorn just before serving, at the same time as the coriander and dried chilli flakes.

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