Since it’s meant to be eaten by the handful, popcorn is the perfect bar snack. This salty-and-sweet variety carries quite a kick; temper the heat with a nice, salty margarita.
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Preheat the oven to 250 degrees. Line a sheet pan with foil and spray with nonstick cooking spray. Set aside.
In a large pot, combine the brown sugar, vegetable oil, corn syrup, fish sauce and lime juice. Bring to a boil. Once boiling, cook, stirring often, until the mixture is thick and syrupy, about 4 minutes.
Meanwhile, combine the popcorn and peanuts in a large nonreactive bowl. Set aside.
Remove the syrupy mixture from heat and immediately stir in the Sriracha, baking soda and the zest of 2 limes.
Pour the mixture over the popcorn and peanuts, and stir quickly to coat evenly.
Spread the popcorn onto the prepared baking sheet and bake until brown and sticky, 20 to 30 minutes, stirring every 10 minutes.
Remove from the oven, and sprinkle the zest of 2 more limes on the popcorn. Let cool completely. Once cool, toss with the cilantro and serve.
¼ cup vegetable oil
¼ cup corn syrup
1½ Tbsp. fish sauce
Juice of half a lime
8 cups popped, unsalted and unbuttered popcorn (homemade or microwaved)
¾ cup peanuts, roasted and salted
1 Tbsp. Sriracha
¼ tsp. baking soda
Zest of 4 limes, divided
½ cup freshly chopped cilantro
This article appears in September 2013.