Rating: 4.5 stars 4.4
34 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Crispy, crunchy, sweet, spicy, aromatic, and awesome! You know I'm a fan of the hyperbole, but it's with all sincerity that I say this may be the greatest caramel popcorn-related snack breakthrough since balls.

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 cups popcorn
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat.

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  • Heat 1 teaspoon 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 using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn.

  • Combine brown sugar, 1/4 cup vegetable oil, 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 sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking 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.

Nutrition Facts

288 calories; protein 5.4g; carbohydrates 32.8g; fat 17g; sodium 431.5mg. Full Nutrition
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