Description
This Gochujang Caramel Popcorn with Sesame Seeds is a deliciously unique snack combining sweet, spicy, and savory flavors. Air-popped popcorn is coated in a rich caramel infused with Korean chili paste (gochujang) and finished with toasted sesame seeds for a perfect crunch. It’s a delightful treat with an Asian-inspired twist, perfect for game nights, parties, or any time you crave a sweet and spicy snack.
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
Topping
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper to prevent sticking.
- Prepare Popcorn: Place the 10 cups of air-popped popcorn into a large mixing bowl and set aside while you prepare the caramel sauce.
- Make the Caramel Sauce: In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter. Stir in 1 cup light brown sugar, 1/4 cup light corn syrup, 1 1/2 tablespoons gochujang, and 1/2 teaspoon salt. Bring this mixture to a boil, stirring constantly to avoid burning.
- Cook the Caramel: Once boiling, stop stirring and let the caramel cook undisturbed for 3 to 4 minutes until it thickens slightly.
- Finish the Caramel: Remove the saucepan from heat and quickly stir in 1/2 teaspoon baking soda and 1/2 teaspoon vanilla extract. The mixture will foam up—this reaction creates a lighter texture in your caramel.
- Coat the Popcorn: Immediately pour the hot caramel sauce over the popcorn, tossing gently with a spatula to coat all pieces evenly.
- Bake the Popcorn: Spread the caramel-coated popcorn in an even layer on the prepared baking sheet. Bake for 45 minutes at 250°F, stirring every 15 minutes to ensure even caramel coverage.
- Add Sesame Seeds: During the last 5 minutes of baking, evenly sprinkle 2 tablespoons of toasted sesame seeds over the popcorn to add extra flavor and crunch.
- Cool and Serve: Remove from the oven and allow the popcorn to cool completely on the baking sheet. Once cooled, break it into clusters and serve or store in an airtight container to maintain crispness.
Notes
- Adjust the amount of gochujang to your preferred spice level; more for a spicier kick, less for mild heat.
- For additional texture and flavor, try adding crushed roasted peanuts or drizzling with melted dark chocolate before serving.
- Store the popcorn in an airtight container to keep it fresh and crisp for several days.
