Thai Street Market Popcorn

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Thai Street Market Popcorn

Thai-Inspired Caramel Popcorn

Inspired by Pad Thai, made for the snack bowl.

Intro

Who loves that iconic blend of flavors in a great plate of Pad Thai? Tangy lime, salty fish sauce, soy umami, a whisper of heat, the crunch of peanuts… those notes were the spark for this sweet–savory snack riff.

Popcorn Meets Pad Thai (Sort Of)

I didn’t toss noodles into a popcorn bowl; I borrowed the essence. A classic caramel—butter, brown sugar, corn syrup—meets a Pad Thai–leaning sauce of fish sauce, soy, lime, sesame oil, ginger, garlic, and a kiss of Sriracha. Swirled together, it turns the caramel bright, savory, and wildly snackable.

From Street Food to Snack Bowl

Stir in lime zest, cilantro, and baking soda, then coat fresh-popped corn and roasted peanuts. A low-and-slow bake sets that crisp–chewy shell you want from proper caramel corn.

The Flavor? Familiar, But Brand-New

Sweet–salty, tangy from lime, earthy peanuts, aromatic umami from fish sauce/soy/ginger, and just a gentle warmth. It’s comfortingly familiar and completely unexpected—party-friendly, movie-night approved, and yes: family-approved.

Bon Appétit!

Text-Only Recipe (Fallback)

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Thai-Inspired Caramel Popcorn — Recipe (Text)

Yield: 8 servings

Ingredients

  • 9 cups popped popcorn
  • 1/2 cup chopped peanuts
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup light corn syrup
  • 1 1/2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 3 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1 1/2 tsp freshly grated ginger
  • 1 tsp Sriracha
  • 1 tsp lime zest
  • 1/2 tsp cilantro (chopped)
  • 1/2 tsp baking soda

Instructions

  1. Heat oven to 200°F (95°C). Place popcorn and peanuts in a large bowl.
  2. Whisk fish sauce, soy, lime juice, sesame oil, Sriracha, garlic powder, and ginger.
  3. In a saucepan over medium heat, melt butter with brown sugar and corn syrup, stirring until smooth and bubbly.
  4. Whisk in the fish/soy/lime mixture; bring back to a lively bubble and cook briefly to thicken.
  5. Remove from heat; quickly stir in baking soda, lime zest, and cilantro.
  6. Pour over popcorn/peanuts; toss to coat. Spread onto two rimmed baking sheets.
  7. Bake 45 minutes, tossing every 15 minutes. Cool completely; store airtight.

Approx. nutrition (per serving): 240 cal • 11 g fat (4 g sat) • 34 g carbs • 3 g fiber • 22 g sugar • 5 g protein • 532 mg sodium • 15 mg cholesterol

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