by vrunka
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vrunka's Notes:
Expand1/2 cup canola oil, divided Ask a question about this ingredient
3/4 cups dry popcorn Ask a question about this ingredient
1 cup peanuts Ask a question about this ingredient
2 garlic cloves, pressed or finely minced Ask a question about this ingredient
2-4 Thai chili peppers Ask a question about this ingredient
2 teaspoons lime zest, finely grated Ask a question about this ingredient
1/2 cup shredded coconut, lightly toasted Ask a question about this ingredient
2 tablespoons granulated sugar Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
In a large pot (at least 5 quarts), heat ¼ cup of 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.
Ask a question about this stepIn a large skillet, heat the remaining oil over medium heat. When it has warmed, add the peanuts and let them turn golden, about 1 minute then add garlic and chili peppers just until they release their fragrance, about 30 seconds. Remove from heat and pour over the popcorn. Immediately add the sugar and stir several times to coat the popcorn with oil and sugar.
Ask a question about this stepAdd the lime zest, coconut, black pepper and salt and toss well to mix.
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