New This Month

Rosemary-Caramel Popcorn


Caramel sauce with a tinge of rosemary coats homemade popped-corn kernels for an elegant touch.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 16 cups

Source: Martha Stewart Living, December 2010


  • 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


  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.

Reviews Add a comment

  • mglinesatelier
    23 OCT, 2012
    At least 85% of the recipes I use come from Martha Stewart, and I cook at least 5 days a week. This is one of my absolute favorites. I make it all the time for cocktail parties, and also as part of cookie platters for Christmas. Everyone always raves. I can't recommend this recipe enough.