Gochujang Caramel Corn Ribbons

Instructions

1. 1

   Pop the popcorn kernels according to package directions. Set aside in a large bowl.

   ~10 min
2. 2

   In a large saucepan, combine butter, brown sugar, corn syrup, gochujang, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.

   ~5 min
3. 3

   Bring the mixture to a boil and continue to cook, stirring occasionally, for about 5-7 minutes, or until it reaches the hard-ball stage (around 250°F / 121°C).

   ~7 min
4. 4

   Remove from heat and stir in the vanilla extract.

   ~1 min
5. 5

   Quickly pour the caramel mixture over the popped popcorn. Stir gently to coat the popcorn evenly.

   ~2 min
6. 6

   Spread the caramel-coated popcorn in a thin, even layer onto a baking sheet lined with parchment paper. Use a spatula to press it down and flatten it as much as possible into a thin sheet.

   ~5 min
7. 7

   Allow the caramel corn to cool completely until hardened. This may take about 15-20 minutes.

   ~20 min
8. 8

   Once cooled and hardened, break the caramel corn sheet into irregular ribbons or shards.

   ~2 min