Sweet Heat Gochujang Caramel Crunch
A delightful blend of sweet and spicy, this caramel popcorn infused with gochujang offers a unique and crunchy snack perfect for any occasion.
Servings: 10 servings
Calories: 280kcal
Ingredients
Popcorn Base
- 10 cups plain popped popcorn Light and airy popcorn to soak up the caramel.
Caramel Ingredients
- 1 tbsp neutral oil Carries the popcorn's flavor without intruding.
- 1/2 cup unsalted butter Adds a rich depth to the caramel.
- 1 cup brown sugar Creates the base of the caramel with deep sweetness.
- 1/4 cup corn syrup or golden syrup Enhances the smooth consistency of the caramel.
- 2 tbsp gochujang paste The key ingredient for a spicy kick.
- 1/2 tsp baking soda Causes the caramel to foam, creating an airy texture.
- 1 tsp vanilla extract Rounds out the flavor profile.
- 1/2 tsp salt Enhances all flavors.
Instructions
Preparation
- Begin by popping your popcorn using your favorite method. Spread the popped popcorn evenly across two parchment-lined baking sheets.
- Preheat your oven to 120°C (250°F).
Making Caramel
- In a medium saucepan over medium heat, melt the unsalted butter.
- Stir in the brown sugar and corn syrup, bring to a light simmer for about 3 to 4 minutes.
- Whisk in the gochujang paste and cook for an additional minute.
Combining
- Remove from heat, swiftly stir in baking soda, vanilla extract, and salt. The mixture will foam up.
- Pour the hot caramel over the popcorn and toss gently to coat evenly.
Baking
- Transfer the popcorn to the preheated oven and bake for 45 minutes, stirring every 15 minutes.
Cooling and Storing
- Allow the caramel crunch to cool completely, then break into clusters.
- Store in an airtight container for up to a week.
Notes
For a lighter version, use coconut oil or substitute half the sugar with honey or agave syrup. Be cautious with gochujang for balance in flavor.