Sweet, salty caramel popcorn with fragrant, fresh rosemary pieces.
This salted caramel and rosemary popcorn is such a treat. Rosemary and caramel make a delicious combination.
This salted caramel for the caramel popcorn is a very simple one. No corn syrup needed. It's just 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, including fresh rosemary.
Caramel corn in general is so delicious but when you add rosemary to it makes it amazing.
Caramel Corn Method
In a saucepan, brown sugar and a little bit of water 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, add in the butter and salt and bring it to a boil. Let it boil for about 2 minutes, then take off the heat add in the baking soda. The baking soda will make it bubble and foam. It will help the caramel corn become crispy once it's baked.
Then some chopped fresh rosemary is added in and it is poured liberally over popped popcorn.
Toss it all together to combine, and then bake it in a low oven for 20-25 minutes, stirring the popcorn every 5 minutes to ensure even baking.
Once baked, let it cool and crisp up
Serve with another sprinkling of chopped rosemary leaves and salt.
- 200g soft brown sugar
- 2Tbsp water
- 80g butter, cut into pieces
- ½ tsp salt
- ½ tsp baking soda
- 4 Tbsp fresh rosemary, chopped
- 8 cups freshly popped popcorn
- extra salt for serving
- Preheat the oven to to 120°C (250°F). Spread the popcorn out onto two parchment lined baking trays.
- In a saucepan over medium heat, combine the brown sugar and the water. Bring to a boil. 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 dissolved, add in the butter and salt and bring it to a boil. Let it boil for about 2 minutes, then take it off the heat and add in the baking soda. The baking soda will make it bubble and foam. It will help the caramel corn become crispy once it's baked.
- Drizzle the caramel over top of the popcorn and toss it all together with a fork to cover the popcorn with caramel. Don't worry if not all piece are coverd.
- Bake for approximately 20-25 minutes, stirring every 5 minutes to ensure even cooking. Once baked, sprinkle over the remaining fresh rosemary, an extra sprinkle of salt and serve. Once it cools it will crisp up.
Serving Size:1 grams
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 17mgSodium: 343mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 1g
Have you made this? Tag me and let me know! @home_grown_happinessnz