Description
A delightful twist on classic caramel popcorn, this Gochujang Caramel Popcorn with Sesame Seeds blends sweet, spicy, and savory flavors for a unique snack experience. The popcorn is coated in a homemade gochujang-infused caramel, toasted sesame seeds add a nutty crunch, and a gentle bake ensures a perfect crisp texture.
Ingredients
Scale
For the Popcorn
- 10 cups air-popped popcorn (about 1/2 cup kernels)
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
For the Gochujang Caramel
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp baking soda
Instructions
- Pop the Corn: Pop the popcorn kernels using your preferred method until you have about 10 cups of fluffy popcorn. Transfer to a large mixing bowl, carefully removing any unpopped kernels to avoid choking hazards.
- Toast Sesame Seeds: In a dry skillet over medium heat, toast both white and black sesame seeds until fragrant and lightly golden, about 2-3 minutes. Remove from heat and set aside.
- Make the Gochujang Caramel: In a medium saucepan, combine granulated sugar, light corn syrup, unsalted butter, gochujang, soy sauce, and rice vinegar. Stir to combine and bring the mixture to a boil over medium heat.
- Cook the Caramel: Allow the caramel mixture to cook without stirring for 4–5 minutes, or until it reaches a golden amber color suitable for coating popcorn.
- Add Baking Soda: Remove the saucepan from the heat and quickly stir in the baking soda. This will cause the caramel to foam and lighten in texture, perfect for coating.
- Coat the Popcorn: Immediately pour the hot gochujang caramel over the popcorn in the mixing bowl. Stir thoroughly to ensure every kernel is evenly coated with the spicy-sweet caramel.
- Prepare for Baking: Spread the coated popcorn evenly across a parchment-lined baking sheet to prepare for baking.
- Bake: Place the baking sheet in a preheated oven at 250°F (120°C) and bake for 30 minutes, stirring halfway through to ensure even crisping and coating.
- Add Sesame Seeds: Once baked, remove the popcorn from the oven and sprinkle the toasted white and black sesame seeds over the warm popcorn, gently tossing to distribute them evenly.
- Cool and Store: Allow the popcorn to cool completely on the baking sheet. Once cooled, break into clusters if desired and store in an airtight container to maintain freshness.
Notes
- Use light corn syrup to prevent crystallization and achieve a smooth caramel texture.
- Adjust gochujang quantity to your preferred spice level.
- Ensure popcorn is fully cooled before storing to maintain crispness.
- Baking at a low temperature ensures the caramel hardens without burning.
- Remove unpopped kernels carefully to avoid choking hazards.
