Food & Cooking Recipes Appetizers Rosemary-Caramel Popcorn 3.9 (25) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 9, 2020 Print Share Share Tweet Pin Email Photo: David Loftus Prep Time: 10 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 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. Ingredients 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 Directions 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. Print