A sweet, buttery, and slightly spicy twist on classic caramel popcorn! A rich caramel coating made with sugar, corn syrup, and butter gets a flavorful kick from gochujang, creating the perfect balance of sweet, salty, and spicy. Crispy, glossy, and unexpectedly addictive! This snack is a unique Korean-inspired twist you’ll want to make again and again!
INGREDIENTS (makes about 8–10 cups)
Popcorn:
- ½ cup popcorn kernels (makes about 10 cups popped popcorn)
Gochujang Caramel:
- 1 cup granulated sugar
- ¼ cup light corn syrup
- ¼ cup water
- 3 tablespoons unsalted butter
- 1 tablespoon Mother In Law's gochujang
- Flaky sea salt, for garnish (optional)
DIRECTIONS
- Pop the popcorn kernels using your preferred method. Transfer the popcorn to a large bowl and remove any unpopped kernels.
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Add the sugar to a medium saucepan over low heat. Do not stir. As the sugar begins to melt around the edges, gently swirl the pan until it has completely melted and turns a deep amber caramel.
- Carefully whisk in the water, followed by the butter, corn syrup, gochujang, and salt. Continue whisking until the caramel is smooth and glossy.
- Immediately pour the caramel over the popcorn and gently toss until evenly coated.
- Spread the popcorn onto the prepared baking sheet in an even layer.
- Bake for 20–30 minutes, stirring every 10 minutes, until crisp.
- Let cool completely before breaking into clusters and serving.
Sweet, salty, buttery, and finished with a subtle spicy kick, this gochujang caramel popcorn is the perfect snack for movie nights, gatherings, or whenever you’re craving a unique and addictive treat.