Spicy Sweet Sichuan Popcorn

TS:
So to what use did I put our two different chile oils: Sichuan peppercorn oil and red chile oil? Why, to flavor popcorn, of course!


left: Sichuan peppercorn oil; right: red chile oil

TS:
For me, I needed to use both oils. The Sichuan peppercorn oil gave the popcorn its characteristic "numbing" sensation, while the red chile oil lent heat.

http://en.wikipedia.org/wiki/Sichuan_pepper

To make this, I simply popped some popcorn using our air popper, then drizzled the whole lot with the two oils. I seasoned with salt too, of course.



TS:
Then, to make the popcorn extra delicious, I decided to mix in some caramel sauce as well!

No fancy caramel recipe here with corn syrup and all that. I simply melted some sugar (brown, in this case), added the tiniest amount of water, and waited for the sugar to melt and slightly thicken, and turn a nice color.



TS:
My popcorn creation was sweet, salty, spicy and numbing all in one! I'm a genius. :P


To make the oils:
Red Chile Oil (紅油)
Sichuan Chili Oil

eatingclub Sichuan/Sichuan-inspired (Szechuan)
Red Chile Oil (紅油)
Sichuan Peppercorn Chili Oil
Spicy Sweet Sichuan Popcorn
Gong Bao ("Kung Pao") Chicken (宮保雞丁)
Eggplant Dandan Mian (擔擔麵)
Sichuan "Crossed Hands" Wonton Dumplings 抄手, Two Ways (in Broth and with Chili Oil Sauce)
Sichuan Ma Po Tofu (麻婆豆腐)
Water Boil Fish (水煮魚) or Water Boil Beef (水煮牛肉)

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