Sweet Heat Gochujang Caramel Crunch
A delightful treat with a blend of sweet caramel and spicy gochujang, offering a unique flavor profile and satisfying crunch.
Servings: 10 servings
Calories: 320kcal
Ingredients
For the Popcorn Base
- 10 cups plain popped popcorn Light and airy, forms the foundation of the treat.
- 1 tbsp neutral oil Used if popping popcorn at home for better crispiness.
For the Caramel
- 1/2 cup unsalted butter Rich and creamy, serves as the base for the caramel.
- 1 cup brown sugar Essential for deep caramel flavor.
- 1/4 cup corn syrup or golden syrup Adds sweetness and moisture.
- 2 tbsp gochujang paste The star ingredient that adds spice.
- 1/2 tsp baking soda Lightens the caramel.
- 1 tsp vanilla extract Balances out the flavors.
- 1/2 tsp salt Enhances flavor, balancing the sweetness and heat.
Instructions
Preparation
- Prepare the popcorn by popping it using your preferred method to yield 10 cups. Spread evenly over two parchment-lined baking sheets, and preheat your oven to 120°C (250°F).
Cooking the Caramel
- In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and corn syrup, allowing to simmer for 3-4 minutes while swirling frequently.
- Whisk in the gochujang and cook for another minute.
- Remove from heat and quickly stir in baking soda, vanilla, and salt, causing the mixture to foam up.
Combining
- Pour the hot caramel over the popcorn while tossing gently to coat every piece evenly.
- Bake the popcorn mixture for 45 minutes, stirring every 15 minutes to prevent clumping and promote crunch.
Finishing
- Allow the Sweet Heat Gochujang Caramel Crunch to cool completely before breaking it into clusters.
- Store in an airtight container for up to a week.
Notes
Ensure popcorn pieces are dry and clean before adding caramel. Be patient during caramel cooking to develop depth of flavor.