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Rosemary-Caramel Popcorn

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

  • prep: 10 mins
    total time: 1 hour 25 mins
  • servings: 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

Cook's Note

Popcorn can be stored in an airtight container at room temperature for up to 3 days.


  1. Step 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. Step 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. Step 3

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

Martha Stewart Living, December 2010



Reviews (1)

  • 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.