And now: a new Indo popcorn sensation on your red-carpet menu during your Oscar Party 2019. I predict it will get high ratings from your guests and will make a repeat appearance during many movie nights in the future. Get ready for a tantalizing and eye-popping experience. Sweet, savory, spicy, special and surprisingly simple to make.
3.5 oz raw popcorn
1 tbsp sambal oelek (chili paste)
1 tbsp vinegar
1 tsp garlic powder
3.5 oz sugar
1 tbsp water
1 tbsp red pepper flakes
3.5 oz roasted peanuts, crushed
3 tbsp fried shallots
Pop the corn according instructions on the package. Put in a bowl. Set aside.
Put the sambal in a bowl and mix in vinegar and garlic powder. Set aside.
Melt the sugar in a high-sided sauce pan over low to medium heat. Combine sugar with water. Cook, stirring constantly with a wooden spatula until sugar dissolves and mixture begins to simmer. Cook for approx 8 minutes without stirring. The syrup should have a light amber color. Take off the heat. Add the sambal to the syrup and stir quickly. Pour the mix over the popcorn. Drizzle the spicy caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until all is covered. Pour the popcorn out onto a cookie sheet covered with aluminum foil or wax paper. Let it cool to room temperature for 10 min. When ready to serve: sprinkle red pepper flakes to increase the hot level, and optional roasted peanuts, fried shallots for extra crunch and flavor.
If you want to prepare a batch ahead of time, keep it in an airtight container.
Pop, pop, pop, gone!