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.

Cook's Notes

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


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