This tom yum recipe came from a Thai acquaintance of mine. It is the best/most genuine thing ever. Basil, cilantro, and green onions are used as garnish.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup corn oil
- ¼ cup unpopped popcorn
- 2 tablespoons white sugar
- 1 ½ teaspoons brown sugar
- salt to taste
Instructions
- Heat the corn oil in a large pot over medium heat. Stir in the corn kernels once hot. When the first couple of kernels pop, stir in the white and brown sugars. Cover the pot with a lid, and agitate the pot in a circular motion on the stove. Allow the corn to pop, agitating constantly, until the rate has slowed down to one pop every two or three seconds. Remove the pot from the stove, and shake the pot until the popping stops. Pour into a large bowl, and allow to cool to room temperature. Break apart the large clumps of popcorn by hand, and season with salt to taste.
- Be very careful when popping the corn and pouring it out of the pot. The sugar will be very hot and can cause severe burns.
Reviews
I made this in the microwave. Delicious! I did make a few adjustments. I only used1/8 cup of oil and I added 1/2 t of vanilla. I made it in my microwave popcorn bowl with lid. I used the popcorn setting on the microwave. It is a great snack!
I used 4 Tablespoons coconut oil, 1/4 cup honey…YUM
Perfect first and second time! An easy quick recipe better than any other, well maybe one exceptIon would be a State Fair! It’s an easy simple recipe as easy as microwave popcorn, no big deal to wash a heavy non-stick Dutch oven. It’s so worth the little extra effort! Another thing I like is the ease in changing the amount of servings. Movies and popcorn perfect for 2020 Covid19 sheltering in place. Good old fashioned popcorn brings back memories for me, for others perhaps creating new memories
This popcorn needs to be moved around frequently. The brown sugar didn’t melt completely and caused some burning and smoke from the electric burners on the stove. Overall the popcorn turned out descent.
Absolutely terrible, what a waste of ingredients and time. I wish I read the reviews prior, with tips on the oil temp and when to add the sugar. I have a giant, burnt clump of popcorn in the garbage and spent 15 minutes cleaning the burnt mess from my pot. My advice: read the other reviews and pay attention to the tips, otherwise this will be total garbage.
Bland.
Made this recipe but I need to warn everyone, when oil gets hot it splatters, so if you reach over or into the hot pan, it can splatter on you!!!! Anyhoo, I doubled the popcorn and the sugar but not the oil, oh and used coconut oil instead of canola oil and it turned out PERFECT!!! It was a BIG HIT!!! Hubs and kids devoured the whole batch while it was still on the stove!!!!!!!!
I too used 1/4 cup oil an a 1/2 corn. Needed more firm to the ratio. I’ll only use white sugar next time for that true Texas State Fair kettle corn taste. Robin – Beach City Texas
I used a whirly pop popper and increased the amounts 2x. Delicious! My wife isn’t much of a popcorn eater, but she loves kettle corn. I make this without her knowing it…the look on her face when she ate some was priceless..she asked for a dish full!
Perfect!!
This is so good! Made it exactly as the recipe says. It’s delicious! Will definitely make it again! Thank you!
Exceptionally GOOD! I do think it is more like caramel corn than kettle corn however. I used 2 Tbs. of both the white & brown sugars & 1/3 cup of popcorn in 1/4 cup of veg. oil. I used medium heat. I think the key is to keep that pot a shakin’ pretty much throughout the cooking process. The brown sugar makes it thick & the kernels seemed slow to pop, but patience paid off. This was one of the best snacks I’ve had in a very, very long time! I’ll be making this often!!
I used 1/2 cup corn kernels with 3T popping oil. I did 4T white sugar and 4t brown. This gets really hot. Be ready with oven mits. I had to stir to get it going and keep it from sticking
Oh this is melt in your mouth & satisfy your sweet tooth kind of delicious!! Crisp & fluffy!!
I have made this a couple of times. The first time I added the sugar and popcorn at the same time and it burned. I discovered that if you make the sugar mixture separate from the popcorn it doesn’t burn. I use 3 Tablespoons of margarine, 3 Tablespoons Brown sugar and 3 Tablespoons white sugar and 1 teaspoons of cinnamon
Easy, simple and tasty. We might have to make another batch. We sprinkled kosher salt on as it cooled.
Awesome. A little tricky
I followed the directions and got a oozing blob on the stove. Only about half of the popcorn popped and half of it was stuck in the pan. The taste was really good but not worth the mess.
I couldn’t stop eating it!
I wish I would have read previous reviews first. It is essential that you add sugar and popcorn at the same time. By following the recipe, my sugar burnt and I had to toss the whole thing.
Couldn’t keep the bowl full. My family loves this. A hit!