Recipe for Rosemary Caramel Popcorn
adapted from the December 2010 issue of Living magazine
Servings: 0
Ingredients
- *2 tablespoons organic coconut oil
- *1/2 cup organic popcorn kernels
- *1/2 stick organic unsalted butter the original recipe calls for a whole stick
- *1/2 cup maple syrup
- *1 1/2 tablespoon rosemary leaves
- *3/4 teaspoon flaked sea salt I used a smoked sea salt; start with 1/2 teaspoon and add more to taste
- *1/4 teaspoon baking soda
Instructions
- 1. Preheat oven to 250 degrees F.
- 2. Place corn kernels and oil in a large pot over medium-high heat and cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl.
- 3. Cook butter and maple syrup in a medium saucepan over medium-high heat, stirring constantly until the mixture starts to turn amber (225 degrees F., if you have a candy thermometer).
- 4. Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet.
- 5. Bake about 45 minutes or until dried. Allow to cool and then break up into chunks before serving. This popcorn can be stored in an airtight container for about 3 days.