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–+ servings

Gochujang Caramel Popcorn

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A delightful twist on classic caramel popcorn with a sweet and spicy gochujang flavor and crunchy toasted sesame seeds.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Fusion, Korean
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the popcorn
  • 1/2 cup popcorn kernels or 12 cups air-popped popcorn
  • 1 tbsp neutral oil for popping the kernels
  • to taste Gochujang adjust based on spice tolerance
For the caramel sauce
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter can substitute with vegan butter
  • 1/4 cup corn syrup
  • 1/2 tsp baking soda for texture
  • to taste toasted sesame seeds for garnish

Method
 

Preparation
  1. If using kernels, pop the popcorn in a pot with neutral oil and set aside.
  2. In a saucepan, combine sugar, butter, and corn syrup over medium heat. Stir until melted and bring to a boil.
Caramel Coating
  1. Remove from heat and stir in gochujang and baking soda until well combined.
  2. Drizzle the caramel sauce over the popcorn and mix until evenly coated.
  3. Spread the popcorn onto a baking sheet lined with parchment paper.
  4. Sprinkle with toasted sesame seeds and allow to cool.
  5. Break apart and serve.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 100mgFiber: 2gSugar: 15g

Notes

Keep any leftovers in an airtight container. This popcorn can stay fresh for up to a week, but it’s best enjoyed within a few days for optimal crunchiness. For extra crunch, you can bake the coated popcorn in the oven at a low temperature (around 200°F) for about 30 minutes. Stir occasionally to ensure even cooking.
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