If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 cooking. 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
Food52 Review: This is an awesome way to kick boring old popcorn up a notch into an entirely new stratosphere. Although it took me 3 tries to get the chili pepper/sugar mixture to melt properly, the end result was definitely a winner. I served it as pre-barbeque snack and everyone asked for the recipe. The spicy, salty, sweet combo is perfectly balanced and not at all cloying. Finding Thai chilis was somewhat of a challenge, but I think you could experiment with other kinds of peppers. Also, to avoid the melting fiascos I experienced, I'd decrease the sugar. —hurleyburley
Serves 4 to 8
- 2 tablespoons coconut oil
- 1/2 cup unpopped popcorn
- 1/4 cup canola oil
- 2 to 4 Thai chili peppers, minced
- 2 garlic cloves, minced
- 1/4 cup superfine sugar
- 1/2 cup peanuts, lightly roasted
- 1 teaspoon lime zest, finely grated
- 2/3 cup shredded, dried 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 is a Community Pick!
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Movie Snack
Recipe of the Day
Use your melon (to make this salad)
Recipe of the Day
Enter our latest contest!
It's time to travel.
GMOs: You have the right to know.
Put cake on a pedestal.