Description
Indulge in the perfect blend of sweet, spicy, and savory with this Gochujang Caramel Popcorn recipe. Crunchy air-popped popcorn coated in a gooey caramel infused with Korean chili paste and topped with toasted sesame seeds – a delightful treat for any occasion.
Ingredients
Scale
Popcorn:
- 10 cups plain air-popped popcorn
Caramel Sauce:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup light corn syrup
- 2 tablespoons gochujang (Korean chili paste)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Additional:
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat Oven: Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Mix Popcorn: Place popcorn in a large mixing bowl.
- Prepare Caramel: In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, gochujang, and salt. Boil without stirring for 4–5 minutes.
- Finish Caramel: Remove from heat, stir in baking soda and vanilla. Quickly pour over popcorn, toss to coat.
- Bake: Spread popcorn on baking sheet, sprinkle with sesame seeds. Bake for 45 minutes, stirring every 15 minutes.
- Cool & Serve: Let cool to crisp caramel. Break into clusters before serving.
Notes
- Adjust gochujang to taste — 1 tablespoon for mild, 3 tablespoons for extra heat.
- For a nuttier flavor, add chopped peanuts or cashews with the sesame seeds.
- Store in an airtight container for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
