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.
What you need -
This salted caramel for the caramel popcorn is a very simple one. No corn syrup is needed. It uses honey, brown sugar, butter, baking soda, and salt.
Caramel corn in general is so delicious but when you add rosemary to it makes it amazing.
Begin by melting together the sugar, salt, vanilla, and butter in a saucepan. Bring it to a boil and let it keep bubbling away until it reaches the 'soft ball' stage of cooking. The soft-ball stage is when the sugar mixture reaches around 116°C/240°F.
You can test this with a candy thermometer or by dropping a spoonful of the hot caramel into a glass of cold water. When the caramel hits the water, it will form a soft and malleable ball.
After this point, remove the pan from the heat and add the baking soda and 1 tablespoon of chopped rosemary. The baking soda will cause the caramel to foam and rise up so be careful.
Pour this thick caramel over two trays of freshly popped popcorn, and gently stir the popcorn around in the caramel to coat it. Bake it in a low oven for around 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.
Want more popcorn or rosemary recipes? Make this honey caramel popcorn or try my lemon yoghurt cake with rosemary!
Looking for other sweet treats to make? Check out these mini caramel apple pies or this easy chocolate brownie recipe
Caramel and Rosemary Popcorn
Sweet, salty caramel with fragrant fresh rosemary pieces. It’s a delicious combination.
- ½ cup soft brown sugar
- ½ cup honey
- 80g unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2-3 tablespoon fresh rosemary, chopped
- 8-10 cups freshly popped popcorn
- extra salt for serving
- Preheat the oven to 120°C (250°F). Spread the popcorn out onto two parchment-lined baking trays.
- In a saucepan, melt together the brown sugar, honey, salt, vanilla and butter. Bring it to a boil and let it keep bubbling away until it reaches the 'soft ball' stage of cooking (240°F / 116°C). You can test this with a candy thermometer or by dropping a spoonful of the hot caramel into a glass of cold water. When the caramel hits the water, it will form a soft ball.
- After this point, remove the pan from the heat and add in the baking soda and 1 tablespoon chopped rosemary. The baking soda will cause the caramel to foam and rise up so be careful.
- 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 pieces are covered.
- Bake for approximately 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.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 17mgSodium: 343mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 1g
dominique arper says
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Hope you enjoy it 😁
How long does this stay fresh? Wondering if I can make ahead for a gift.
Hey I'm unsure how long it would stay crispy for sorry, as we usually eat it within two days.