ST. PATRICK'S DAY POPCORN
Everyone's eyes will be smilin' when they see this green popcorn. The emerald color gives this snack instant St. Patrick's Day appeal. -Karen Weber, Salem, Missouri
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 6 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage)., Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 138mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
THAI POPCORN
A spicy snack with no fat but tons of flavour - serve with before dinner drinks or a late night movie! Timing doesn't include popping the corn.
Provided by CountryLady
Categories Lunch/Snacks
Time 2m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl.
- Combine sauces in a small bowl; toss popcorn with sauce mixture, then immediately with coriander& salt.
Nutrition Facts : Calories 31.6, Fat 0.4, SaturatedFat 0.1, Sodium 116.5, Carbohydrate 6.3, Fiber 1.2, Sugar 0.1, Protein 1.1
PAD THAI POPCORN
A clever Thai cousin of the American caramel popcorn. Recipe created by Chef John at Food Wishes. Try adding a tablespoon of peanut butter to the caramel sauce towards the end of the cook time.
Provided by gailanng
Categories Thai
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F.
- Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover.
- Once the first kernel pops, shake the pot frequently until all the kernels have popped.
- Transfer the popcorn to a large bowl and add in the peanuts.
- In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice.
- Stir this and allow it to cook until thickened.
- Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest.
- Pour this over the popcorn and peanuts and mix well.
- Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time.
- Allow the sticky popcorn to cool and then garnish with cilantro, if desired.
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14 THAI APPETIZERS THAT ARE EASY TO MAKE - INSANELY GOOD
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4.3/5 (6)Published Jan 25, 2021Category Appetizers, Recipe Roundup
- Thai Chicken Lettuce Wraps. If you’re in the mood for something crazy delicious but on the lighter side, then you should try these wonderful wraps. Using lettuce is a great way to keep the carbs down, and it adds such a nice crunch, too.
- Chicken Satay with Peanut Dipping Sauce. As a massive peanut butter fan, I was pleasantly surprised to see so many dishes using it in new and funky ways.
- Peanut Dipping Sauce. Once you’ve tasted this sauce, you’ll want to put it on everything. Trust me: I always have a batch in the fridge, and it never goes to waste.
- Fresh Spring Rolls with Peanut Sauce. Once I found out I could buy rice paper in the supermarket, I started making my own spring rolls, and I haven’t stopped since.
- Thai Corn Fritters. You may have had corn fritters in the past, but not like this. These are full of some incredible flavors, like ginger, coconut, and garlic chili.
- Supreme Thai Ribs. Speaking of supreme Thai ribs… Ribs are a real indulgence in my house. I have to get them special from the butcher, so I know they will be thick and juicy.
- Baked Thai Coconut Shrimp with Lemongrass Guacamole. As if coconut shrimp isn’t good enough. Lemongrass guacamole!? I had to try this one! I actually had something similar from a street cart when I was in Thailand, and I could never entirely recreate it at home.
- Thai Peanut Salad Wonton Cups. These are for when lettuce wraps just aren’t enough! Who doesn’t love a crunchy wonton? Since they’re available in the grocery stores, making your own has never been easier.
- Thai Fried Bananas กล้วยแขก (gluay kag) The key to fried bananas is… well, to not use bananas. These recipes call for plantains or a different variety of bananas that we don’t tend to see in the States.
- Thai Pinwheels with Peanut Sauce. This recipe uses many of the same ingredients you would see in a spring roll. There are plenty of veggies and some lovely sauce.
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- Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper, and spray with non-stick spray/brush with oil. Set aside.
- In a pot, heat oil and add popcorn kernels. Cover, and cook for five minutes shaking occasionally until fully popped. Transfer to a large bowl, and add peanuts.
- In a large saucepan add brown sugar, vegetable oil, corn syrup, lime juice and fish sauce. Cook on medium high heat for five to six minutes until thickened. Remove from heat, and stir in Sambal Oelek, Kaffir lime leaf, dried red chillis, and baking soda. Pour mixture over popcorn and peanuts, and stir to coat evenly.
- Transfer popcorn to lined baking sheet in one even layer, and bake for 30 minutes, stirring the mixture every 10 minutes.
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