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Gochujang Caramel Popcorn with Sesame Seeds Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Elizabeth
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Vegetarian

Description

This Gochujang Caramel Popcorn with Sesame Seeds recipe offers a deliciously unique twist on traditional caramel popcorn by adding the spicy kick of Korean chili paste and the nutty flavor of toasted sesame seeds. Perfect as a snack or party treat, this sweet and spicy popcorn combines crunchy air-popped kernels with a rich, sticky caramel coating baked to perfection for a balanced crunch and depth of flavor.

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

  1. Preheat and prepare: Preheat the oven to 250°F and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare popcorn: Place the 10 cups of plain air-popped popcorn in a large mixing bowl and set aside, ensuring space for coating with caramel.
  3. Make the caramel sauce: In a medium saucepan over medium heat, melt the butter. Stir in light brown sugar, light corn syrup, gochujang, and salt. Bring the mixture to a boil while stirring constantly to combine all ingredients smoothly.
  4. Cook caramel: Once boiling, stop stirring and allow it to cook for 3 to 4 minutes to thicken the sauce.
  5. Add leavening and flavorings: Remove the saucepan from heat and quickly stir in baking soda and vanilla extract. The mixture will foam up as the baking soda reacts, creating a lighter caramel texture.
  6. Coat popcorn: Immediately pour the hot caramel evenly over the popcorn and toss using a spatula to coat every piece thoroughly.
  7. Bake popcorn: Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes to ensure even baking and coating.
  8. Finish with sesame seeds: In the last 5 minutes of baking, sprinkle toasted sesame seeds evenly over the popcorn for an added nutty crunch.
  9. Cool and serve: Once baked, remove the popcorn from the oven and allow it to cool completely on the baking sheet before breaking into clusters and serving.

Notes

  • Adjust the amount of gochujang based on how spicy you prefer the popcorn.
  • Optional additions include crushed roasted peanuts or a drizzle of dark chocolate for extra texture and flavor.
  • Store the popcorn in an airtight container to keep it crisp and fresh longer.

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Find it online: https://easycookingworld.com/gochujang-caramel-popcorn-with-sesame-seeds-recipe/