Description
This Gochujang Caramel Popcorn with Sesame Seeds is a delightful twist on traditional caramel popcorn, combining sweet, spicy, and nutty flavors. The popcorn is coated with a rich gochujang-infused caramel, toasted with white and black sesame seeds, then baked to a perfect crunch. This snack balances heat and sweetness, making it a unique and addictive treat for any occasion.
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 10 cups of popcorn using about 1/2 cup of kernels. Remove any unpopped kernels and place the popcorn in a large mixing bowl to prepare for coating.
- Toast Sesame Seeds: In a dry skillet over medium heat, toast 2 tablespoons each of white and black sesame seeds until they become fragrant. Remove from heat and set aside for topping later.
- Make the Caramel: In a saucepan, combine 1 cup granulated sugar, 1/4 cup light corn syrup, 1/4 cup unsalted butter, 2 tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar. Stir the mixture and bring it to a boil over medium heat.
- Cook the Caramel: Allow the caramel mixture to cook without stirring for 4 to 5 minutes, until it reaches a golden color, which indicates the sugars have caramelized properly.
- Finish the Caramel: Remove the saucepan from heat and quickly stir in 1/2 teaspoon baking soda. This will create a lighter texture in the caramel coating.
- Coat the Popcorn: Immediately pour the caramel over the prepared popcorn and stir thoroughly to coat all the pieces evenly.
- Prepare for Baking: Spread the coated popcorn evenly on a parchment-lined baking sheet to ensure even cooking in the oven.
- Bake the Popcorn: Bake the popcorn at 250°F (120°C) for 30 minutes, stirring halfway through to prevent clumping and promote even caramelization.
- Add Sesame Seeds: While the popcorn is still warm, sprinkle the toasted white and black sesame seeds over the top for added flavor and crunch.
- Cool and Serve: Allow the popcorn to cool completely to let the caramel set before serving or storing in an airtight container.
Notes
- Ensure the popcorn is free of unpopped kernels to avoid any mouth injuries.
- Stir the caramel quickly after adding baking soda as it will foam and expand.
- Baking at a low temperature helps the caramel set and prevents it from becoming too hard.
- Store the cooled popcorn in an airtight container to maintain freshness and crunch.
- If you prefer less spice, adjust the amount of gochujang accordingly.
