Description
This Gochujang Caramel Popcorn with Sesame Seeds recipe combines the sweet and spicy flavors of Korean cuisine with the crunch of popcorn, making it a unique and delicious snack for any occasion.
Ingredients
Scale
Popcorn:
- 10 cups plain air-popped popcorn
Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 1 1/2 tablespoons gochujang (Korean chili paste)
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Additional:
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat the oven: Preheat the oven to 250°F and line a large baking sheet with parchment paper.
- Prepare popcorn: Place the popped popcorn in a large mixing bowl.
- Make caramel sauce: In a medium saucepan, melt butter, then stir in brown sugar, corn syrup, gochujang, and salt. Boil without stirring for 3–4 minutes.
- Add flavorings: Remove from heat, add baking soda and vanilla extract, then pour over popcorn and toss to coat.
- Bake: Spread popcorn on the baking sheet, bake for 45 minutes, stirring every 15 minutes.
- Finish: Sprinkle sesame seeds over popcorn in the final 5 minutes of baking. Let cool before serving.
Notes
- Adjust gochujang to taste for desired spiciness.
- Enhance with crushed roasted peanuts or drizzled dark chocolate for added texture and flavor.
- Store in an airtight container to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
