Best Maple Rosemary Popcorn Recipes

Maple Rosemary Popcorn image

Provided by By Betty Crocker Kitchens

Categories Snack

Time 1h

Yield 10

Number Of Ingredients 6

12 cups unsalted plain popped popcorn
1/2 cup real maple syrup
1 tablespoon butter or margarine
1 teaspoon fresh rosemary leaves
1/2 teaspoon grated orange peel
1/2 teaspoon salt

Steps:

Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl.
In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan.
Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.

Nutrition Facts : Calories 90, Carbohydrate 18 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg

MAPLE ROSEMARY POPCORN image

Number Of Ingredients 9

2 tablespoons oil
1/2 cup popcorn kernels
1 cup pecan pieces, toasted at 350 for 7 minutes
1 stick butter
2/3 cup maple syrup
1 tablespoon chopped fresh rosemary
1/4 teaspoon cayenne
1 teaspoon kosher salt (or half as much table salt)
1/2 teaspoon baking soda

Steps:

oven 250 made popcorn Combine the popcorn and pecan pieces in the very large bowl, a very large roasting pan (as shown here), or your kitchen sink, that you've scrubbed and dried very well. Combine the butter and maple syrup in a medium-sized pot and bring it to a boil over medium heat for five minutes. Turn off the heat, and stir in the rosemary, cayenne, salt and baking soda. Use a wooden spoon to toss it gently, trying to coat the popcorn as evenly as possible. Pour it onto a large, rimmed baking sheet (oil it or spray it with cooking spray) and bake for 45 minutes (stir it once, gently so it doesn't all flip onto the floor), until it is dry. Cool, then break into pieces and serve or package for giving away.