Gochujang Caramel Corn
Description
A simple homemade caramel corn recipe with a hint of savory spice.
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Ingredients
- ¼ cup yellow popcorn kernels
- 1 ½ tablespoons avocado or canola oil
- ½ cup packed brown sugar
- 5 tablespoons unsalted butter
- 2 tablespoon corn syrup
- 2 heaping teaspoons gochujang
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 250° F (121ºF) with rack set in middle position. Line a baking sheet with parchment paper.
- Heat 1 ½ tablespoons oil in a large pot over medium-high. Add 5 kernels of corn and allow to heat until a kernel or two pops. Add ¼ cup corn kernels, cover pot with lid and give it a shake to coat kernels in oil. Cook, shaking pot occasionally, until kernels start to pop. Continue shaking pot frequently as corn pops until popping slows to about 3 seconds between pops. Remove pot from heat and uncover; cool while making caramel.
- In a medium saucepan set over medium-high heat, combine ½ cup packed brown sugar, 5 tablespoons butter, 2 tablespoons corn syrup and 2 heaping teaspoons gochujang. As mixture heats, whisk to combine. Bring to a boil and cook, without stirring, until mixture turns deep golden brown and registers 250–255ºF on a thermomter, about 3 minutes.
- Remove pan from heat and whisk in 1 teaspoon vanilla, ½ teaspoon salt and ¼ teaspoon baking soda.
- Drizzle caramel over popcorn and, using a rubber spatula, stir quickly to evenly coat.
- Transfer popcorn to prepared baking sheet and spread into an even layer. Bake, stirring every 20 minutes, until caramel has slightly darkened and popcorn is nearly dry to touch, about 1 hour. Let caramel corn cool completely on sheet pan, at room temperature, before breaking apart (as needed) and serving.
- Store in an airtight container or zipper-lock bag for up to 2 weeks.
Notes
Storage: Homemade caramel corn will last up to 2 weeks stored in airtight container or zipper-lock bag at room temperature. The key is to keep moisture away/out of the container to retain the crispness.
Corn syrup: use light corn syrup or Lyle's Gold Syrup. I do not recommend using dark corn syrup.
This recipe is adapted from a Caramel Corn recipe by Bon Appetit.
Nutrition
Serving: 1/2 cupCalories: 165kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 3gSodium: 145mgFiber: 1.5gSugar: 13g
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