Go Back
+ servings

Rosemary-Caramel Popcorn

Course: Snack
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Print Recipe

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

Instructions

  • 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.