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
- 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
- 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.
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