Sweet Heat Gochujang Caramel Crunch
A delicious fusion of caramel popcorn and spicy-sweet gochujang, creating an irresistible crunchy snack.
Servings: 10 servings
Calories: 150kcal
Ingredients
Popcorn Base
- 10 cups plain popped popcorn Air-popped or stove-popped
- 1 tbsp neutral oil For popping corn
Caramel Mixture
- 1/2 cup unsalted butter For a rich caramel texture
- 1 cup brown sugar Adds caramel-like sweetness
- 1/4 cup corn syrup Prevents crystallization
- 2 tbsp gochujang paste Adds savory heat
- 1/2 tsp baking soda Creates a light and airy caramel
- 1 tsp vanilla extract For warmth and flavor
- 1/2 tsp salt Enhances overall flavor
Instructions
Preparation
- Pop the popcorn using your preferred method. If using stovetop, drizzle oil into a pot, heat over medium, and add kernels until they pop.
- Spread the popped popcorn on two parchment-lined baking sheets and set aside. Preheat your oven to 120°C (250°F).
Making the Caramel
- In a medium saucepan, melt the unsalted butter over medium heat.
- Stir in the brown sugar and corn syrup, and bring the mixture to a gentle simmer for 3–4 minutes.
- Whisk in the gochujang paste and cook for another minute to meld the flavors together.
Combining
- Remove the caramel from heat and quickly stir in the baking soda, vanilla extract, and salt.
- Carefully pour the hot caramel over the popcorn, and toss gently to coat evenly.
Baking
- Spread the caramel-coated popcorn on your prepared baking sheets.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes to prevent clumping.
Cooling and Storing
- Allow the popcorn to cool completely on the sheets before breaking it into clusters.
- Store in an airtight container for up to a week.
Notes
Use high-quality ingredients for the best results. Work quickly once the caramel is made to ensure even coating and avoid clumping.