Sweet Heat Gochujang Caramel Crunch
A delicious fusion of sweet and spicy flavors, this popcorn treat combines crispy popcorn with a rich caramel infused with gochujang, creating an irresistible snack.
Servings: 10 servings
Calories: 180kcal
Ingredients
For the Popcorn
- 10 cups plain popped popcorn Light and airy, perfect canvas for caramel.
- 1 tbsp neutral oil Helps kernels burst into fluffy perfection if using a popper.
For the Caramel
- 1/2 cup unsalted butter Provides a rich base for our caramel.
- 1 cup brown sugar Adds comforting richness with a hint of molasses.
- 1/4 cup corn syrup or golden syrup Helps bind the caramel and popcorn.
- 2 tbsp gochujang paste Adds heat and a unique flavor.
- 1/2 tsp baking soda Prevents the caramel from becoming too hard.
- 1 tsp vanilla extract Adds a heavenly aroma.
- 1/2 tsp salt Balances the flavors.
Instructions
Preparation
- Pop the popcorn using your favorite method and spread it evenly across two parchment-lined baking sheets. Preheat the oven to 120°C (250°F).
Making the Caramel
- In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and corn syrup, allowing it to simmer for about 3-4 minutes.
- Whisk in the gochujang paste and let it cook for another minute.
Finishing Touches
- Remove from heat and quickly stir in the baking soda, vanilla extract, and salt. The mixture will foam.
- Pour the hot caramel over the popped popcorn and toss gently for even coverage.
Baking
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes to prevent clumping.
Cooling and Serving
- Let the popcorn cool completely before breaking into clusters. Store in an airtight container for up to one week.
Notes
Use fresh popcorn kernels for the best results, and work swiftly when combining the hot caramel with the popcorn. Storing in an airtight container helps maintain crunchiness.