Description
Crispy, glossy, and perfectly swicy—this Gochujang Caramel Popcorn with Toasted Sesame Seeds blends sweet heat and nutty crunch in one unforgettable snack.
Ingredients
**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
1. Pop the corn and place it in a large mixing bowl, removing all unpopped kernels.
2. Toast the sesame seeds in a dry skillet over medium heat until fragrant. Set aside.
3. In a saucepan, combine sugar, corn syrup, butter, gochujang, soy sauce, and vinegar. Stir and bring to a boil.
4. Let the mixture cook without stirring for 4–5 minutes until golden.
5. Remove from heat and quickly stir in baking soda.
6. Immediately pour caramel over the popcorn and stir to coat evenly.
7. Spread the popcorn on a parchment-lined baking sheet.
8. Bake at 250°F (120°C) for 30 minutes, stirring halfway.
9. Sprinkle with toasted sesame seeds while warm.
10. Cool completely before serving or storing.
Notes
Use unbuttered popcorn to avoid greasy or overly salty results.
For more crunch, don’t skip the baking step.
Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 18g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg