Gochujang Caramel Popcorn
The addition of Gochujang, a Korean red chile paste, gives this adaptation of classic caramel popcorn a little savory kick.
Ingredients
- 12 cups popped popcorn ½ cup kernels popped, or 2 bags microwaved popped
- 1 cup brown sugar, packed
- ½ cup butter
- ¼ cup corn syrup (light or dark)
- ¼ tsp baking soda
- 1½ tsp kosher salt
- t tbsp gochujang
Instructions
- Preheat oven to 250°F. Prepare a sheet pan lined with parchment paper and sprayed with nonstick pan spray.
- Put the popped corn in a large bowl (you’ll want enough room to toss and coat the popcorn evenly).
- Combine brown sugar, corn syrup and butter in a heavy bottom pot over medium-low heat. Cook the caramel to 225 ℉ on an instant read or candy thermometer.
- Remove from heat. Whisk in gochujang and salt, then baking soda. The caramel will aerate and lighten in color.
- Working quickly, pour the caramel over the popcorn and gently fold it in with a rubber spatula, coating the popcorn evenly. Transfer the popcorn to the prepared sheet pan and spread it in an even layer.
- Bake for 40 minutes, removing to stir halfway through. Cool completely before storing.
Chef Tips!
Watch the temperature closely as you cook the caramel. Cooking the caramel too long will make it difficult to coat the popcorn evenly, and could result in a more bitter flavor.
