Sweet, salty caramel popcorn with fragrant fresh rosemary pieces. It’s a delicious combination.
A friend of mine first introduced me to the concept of rosemary with caramel. It’s not one that I had thought of before but when I first tried it I was like ‘why have I not thought of this?!’
I love caramel corn in general but when you add rosemary to it, it’s sensational.
This salted caramel is a very simple one, no corn syrup needed. It’s brown sugar, butter, baking soda and salt. Usually corn syrup is added to caramel corn to stop the caramel going gritty. Gritty caramel is avoided in this recipe by first melting the brown sugar in water, before adding all the other ingredients.
In a saucepan, water and brown sugar are combined and brought to a simmer until all the sugar has dissolved.
A spatula is helpful to scrape the sides of the saucepan and remove the sugar that’s accumulating on the sides. Push the sugar back down into the pan.
Once the sugar has properly melted, butter is added in and melted together. Once it’s all melted a little baking soda is added. This will make it bubble up and thicken. The baking soda will help the caramel corn be crunchy once it’s baked.
Then some chopped fresh rosemary is added in and it is poured liberally over plain popped popcorn, followed by a good sprinkle of salt.
Everything is tossed together to combine, and then it’s baked for 20 minutes, though stir the popcorn every 5 minutes to ensure even baking.
Serve with another sprinkling of fresh, chopped rosemary leaves.
Salted Caramel and Rosemary Popcorn
Sweet, salty caramel with fragrant fresh rosemary pieces. It’s a delicious combination.
- 1/2 cup soft brown sugar
- 1/3 cup water
- 70 grams butter, cut into pieces
- 1/2 tsp baking soda
- 1/4 cup freshly chopped rosemary
- 1/2 tsp salt
- 8-10 cups freshly popped popcorn
In a saucepan combine the water and the brown sugar and bring to a simmer. Keep stirring until all the sugar has dissolved, and use a spatula to scrape down the sides to ensure no sugar is crystallising on the edges of the pan.
Once the sugar has completely melted, add in the butter pieces and stir until dissolved. Simmer it for 30 seconds before adding in the baking soda. It will bubble and rise.
Take off the heat and stir through half of the chopped rosemary. Heat the oven to 140 degrees Celsius
Place the popcorn on a large oven tray and drizzle the caramel over top. Combine it well.
Sprinkle over the salt.
Bake for 15-20 minutes, stirring every 5 minutes to ensure even cooking.
Once baked, sprinkle over the remaining fresh rosemary and serve.
Pin for later