Description
This Gochujang Caramel Popcorn with Sesame Seeds offers a deliciously spicy and sweet twist on traditional caramel popcorn. Infused with Korean chili paste and toasted sesame seeds, this snack brings a unique fusion of flavors perfect for movie nights or casual snacking.
Ingredients
Scale
Popcorn
- 10 cups plain popped popcorn (about 1/2 cup unpopped kernels)
Caramel Sauce
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons light corn syrup
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Topping
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat Oven and Prepare Popcorn. Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper. Place the popped popcorn in a large mixing bowl, removing any unpopped kernels to ensure a smooth texture.
- Make Caramel Sauce. In a small saucepan over medium heat, combine the brown sugar, butter, corn syrup, gochujang, and salt. Stir until the butter melts and the mixture begins to simmer. Allow it to simmer gently without stirring for 3–4 minutes to develop a rich caramel consistency.
- Add Baking Soda and Vanilla. Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will foam slightly, creating a light texture for the caramel coating.
- Coat Popcorn with Caramel. Immediately pour the hot caramel sauce over the popcorn and toss thoroughly to ensure each kernel is evenly coated with the spicy caramel mixture.
- Bake Popcorn. Spread the coated popcorn evenly on the prepared baking sheet. Sprinkle with toasted sesame seeds to add a nutty flavor. Bake for 45 minutes, stirring every 15 minutes to promote even coating and prevent burning.
- Cool and Serve. Allow the popcorn to cool completely on the baking sheet before breaking it apart and serving. Store leftover popcorn in an airtight container to maintain freshness.
Notes
- For a spicier kick, increase the gochujang to 1.5 tablespoons.
- You can substitute maple syrup or honey for the corn syrup if preferred for a different sweetness profile.
- For extra crunch, add roasted peanuts or cashews before baking.
