Salted Caramel and Rosemary Popcorn
Sweet, salty caramel with fragrant fresh rosemary pieces. It’s a delicious combination.
Ingredients
- 1/2 cup soft brown sugar packed
- 2 tbsp water
- 60 grams butter, cut into pieces room temperature
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp fresh rosemary chopped
- 6-8 cups freshly popped popcorn
Instructions
- Preheat the oven to to 140°C (284°F).
- In a small saucepan over medium heat, combine the brown sugar and the water. 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 and the salt. It will bubble and rise.
- Take off the heat and stir through half of the chopped rosemary.
- Spread the popcorn out on a large baking tray.
- Drizzle the caramel over top and toss it all together with a fork to cover the popcorn with caramel.
- Bake for 15 minutes, stirring every 5 minutes to ensure even cooking. Once baked, let it cool and crisp up.
- Once baked, sprinkle over the remaining fresh rosemary and serve.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 1gFat: 9gSaturated Fat: 3gSodium: 358mgPotassium: 54mgFiber: 1gSugar: 13gVitamin A: 283IUCalcium: 16mgIron: 1mg
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