Congrats, BGS! Pad Thai Popcorn From Food Wishes
Burwell General Store has a whole new look and feel! I’ve relaunched the site, incorporating more adventure and fun into the food! Fellow food blogger, and I daresay partner in crime, Chef John of Food Wishes stopped by to say hi with a delicious treat for us:
Welcome back, Burwell General Store! Congratulations on the relaunch, the great new look, and most of all, for embracing the concept of food as adventure-enhancing accessory. Famed North Pole and Antarctic explorer Roald Engelbregt once said, “Adventure is just bad planning.” While that may be true for half-frozen Norwegian explorers, when it comes to food, it’s the “polar” opposite. With good planning, even the most insipid snacks can become adventurous, and this Pad Thai popcorn is a prime example.
Instead of bringing along some sleepy bag of plain popcorn, explore the Asian aisle of the nearest grocery store, and pick up the ingredients to make this seriously addictive treat. If you do make this for your next adventure, be sure to let it cool completely before storing in an airtight container. Also, don’t add the cilantro until you’re ready to eat, as the moisture will make the popcorn go soggy, which will turn this into more of a misadventure.
Special thanks to Christianna for allowing me to share this exciting snack, and I hope you enjoy this recipe as much as I’m sure you’re going to enjoy Burwell General Store 2.0!
–Chef John, Food Wishes
Recipe and photo reposted with permission from Chef John, Food Wishes Video Recipes. His really awesome post and video is found in its entirety here.
“Pad Thai” Popcorn
Ingredients for about 8 cups:
2 tsp vegetable oil
1/2 cup popping corn kernels (need roughly 8 cups prepared popcorn)
1 cup very finely chopped dry-roasted, salted peanuts
For the sauce:
1/2 cup packed brown sugar
1/4 cup vegetable oil
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
1 rounded tablespoon Sambal red chili sauce, or very finely diced fresh hot chilies
generous 1/4 teaspoon baking soda (not baking powder)
1/4 cup chopped cilantro
Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil sprayed with non-stick oil, or a baking mat.
Heat 2 teaspoons vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until popped, about 5 minutes. Transfer to a large bowl, leaving unpopped kernels in the pot. Add the chopped peanuts.
Combine brown sugar, 1/4 cup vegetable oil, corn syrup, lime juice, and fish sauce in a large saucepan over medium heat. Bring to a boil and cook, stirring often, for 5 minutes. Remove from heat and quickly stir in sambal, lime zest, and baking soda. Quickly pour over popcorn, stirring with a spatula to coat evenly. Transfer popcorn to the prepared baking sheet.
Bake for 45 minutes in the preheated oven, tossing with a spatula every 10 minutes. Allow to cool completely before serving or storing. Toss with fresh chopped cilantro before serving.