Rosemary-Caramel Popcorn

rosemary caramel popcorn
Photo: David Loftus
Prep Time:
10 mins
Total Time:
1 hrs 25 mins
16 cups

Upgrade freshly popped popcorn with a sweet, salty, and savory topping. Make homemade caramel sauce, then sprinkle in rosemary leaves, sea salt, and baking soda. Pour the mixture over the popcorn and bake for an ooey-gooey snack.


  • 2 tablespoons safflower oil

  • ½ cup popcorn kernels

  • 1 stick unsalted butter

  • ½ cup packed light-brown sugar

  • 2 tablespoons light corn syrup

  • 1 tablespoon rosemary leaves

  • 1 teaspoon gray flaked sea salt, preferably sel gris

  • ¼ 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. Popcorn can be stored in an airtight container at room temperature for up to 3 days.

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