MAPLE ROSEMARY POPCORN

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.