Author Notes: This savory, sweet, and spicy snack is like cracker jacks gone wild. There are some big flavors here, borrowing from Thai, Caribbean, Vietnamese, and Indian flavors. It's also spicy! so beware and try not to watch weepy movies that'll cause you touch your eyes while you're eating this treat.
Popping the popcorn in coconut oil isn't strictly necessary -- substitute canola oil instead -- but you'll love the depth of coconut flavor you get from it. Also, if you don't have superfine sugar, whirr regular granulated sugar in a grinder, blender or food processor until fine. - vrunka
- 2 tablespoons coconut oil
- 1/2 cup unpopped popcorn
- 1/4 cup canola oil
- 2-4 Thai chili peppers, minced
- 2 garlic cloves, minced
- 2/3 cups superfine sugar
- 1/2 cup peanuts, lightly roasted
- 1 teaspoon lime zest, finely grated
- 2/3 cups shredded, dry coconut, lightly toasted
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper, ground
- In a large pot (at least 5 quarts), heat coconut oil over medium high heat. When it is hot, add the popcorn and cover tightly. Once popping starts, vigorously shake the pot to distribute kernels. Once popping slows, remove the pot from heat and pour popcorn into a large bowl.
- In a large skillet, heat the canola oil over medium heat. When it has warmed, add garlic and chili peppers just until they release their fragrance, about 10 seconds. Immediately add the sugar and stir several times to just melt the sugar. Pour over the popcorn.
- Add the peanuts, lime zest, coconut, black pepper and salt and toss well to mix.
- This recipe was entered in the contest for Your Best Coconut Test This Recipe
- This recipe was entered in the contest for Your Best Movie Snack