Best Rosemary Caramel Popcorn Recipes

Rosemary-Caramel Popcorn image

Provided by Martha Stewart

Time 1h25m

Yield Makes 16 cups

Number Of Ingredients 8

2 tablespoons safflower oil
1/2 cup popcorn kernels
1 stick unsalted butter
1/2 cup packed light-brown sugar
2 tablespoons light corn syrup
1 tablespoon rosemary leaves
1 teaspoon gray flaked sea salt, preferably sel gris
1/4 teaspoon baking soda

Steps:

Heat oil and a few popcorn kernels in a large stockpot, covered, over high heat. When they pop, add remaining popcorn kernels. Cook, shaking pot, until popped. Transfer popcorn to a large bowl.
Preheat oven to 250 degrees. Heat butter, sugar, and corn syrup in a small saucepan over high heat. Cook, stirring, until butter and sugar melt and a candy thermometer reaches 255 degrees. Remove from heat, and stir in rosemary, salt, and baking soda. Pour over popcorn; toss. Transfer to a baking sheet.
Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving. Popcorn can be stored in an airtight container at room temperature for up to 3 days.

ROSEMARY CARAMEL POPCORN image

Yield servings

Number Of Ingredients 7

*2 tablespoons organic coconut oil
*1/2 cup organic popcorn kernels
*1/2 stick organic unsalted butter (the original recipe calls for a whole stick)
*1/2 cup maple syrup
*1 1/2 tablespoon rosemary leaves
*3/4 teaspoon flaked sea salt (I used a smoked sea salt; start with 1/2 teaspoon and add more to taste)
*1/4 teaspoon baking soda

Steps:

1. Preheat oven to 250 degrees F. 2. Place corn kernels and oil in a large pot over medium-high heat and cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. 3. Cook butter and maple syrup in a medium saucepan over medium-high heat, stirring constantly until the mixture starts to turn amber (225 degrees F., if you have a candy thermometer). 4. Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet. 5. Bake about 45 minutes or until dried. Allow to cool and then break up into chunks before serving. This popcorn can be stored in an airtight container for about 3 days.