We’re officially on holiday break. Hooray! Yesterday, my coworker Jacob handed me a tin with a bow on it. “Merry Christmas – here’s some homemade rosemary caramel corn,” he said. Rosemary and caramel corn? What a unique combination. I brought it home, with full intention of sharing it with Jeff. But I ended up inhaling it before he could get to it. It’s that good.
The popcorn is sweet and salty; the rosemary adds an unexpected but welcome touch. And it’s not overly herby.
The original recipe is from Martha Stewart. If you want the healthier version, try this one from Healthy Green Kitchen (also written out below). I’m kind of afraid to make a batch, because I know I’ll be eating it nonstop! But oh how I love my popcorn…
Rosemary Caramel Corn recipe
(from Healthy Green Kitchen)
2 tablespoons organic coconut oil
1/2 cup organic popcorn kernels
1/2 stick organic unsalted butter
1/2 cup maple syrup
1 1/2 tablespoon rosemary leaves
3/4 teaspoon flaked sea salt
1/4 teaspoon baking soda
Preheat oven to 250 degrees F.
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.
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).
Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet.
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.