MARTHASTEWART.COM

Rosemary-Caramel Popcorn

    View Gallery
    1 of 1

    Find More

    Caramel sauce with a tinge of rosemary coats homemade popped-corn kernels for an elegant touch.
    Martha Stewart Living, December 2010
    • Prep Time 10 minutes
    • Total Time 1 hour 25 minutes
    • Yield Makes 16 cups
      Serves 8
    Add to Shopping List

    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook