Smokey Rosemary Caramel Corn
Savoury and salty with caramel sweetness.
I don’t know anyone who doesn’t love kettle corn, and this recipe ranks right up there for addictive treats. The sweetness of the caramel and the savoury finish of rosemary is made even better by the smoked sea salt — it just adds that little extra something that keeps you coming back for more.
This recipe calls for drying the popcorn in the oven, but it’s also delicious when pulled out at the halfway mark so it retains a gooey stickiness that makes it even harder to resist. Did I mention serving it over vanilla ice cream?
Although I’ve posted this as a single-batch recipe, I’ll tell you straight up that I never make this as less than a double batch. Some for me and some to share with my favourite people… if it ever makes it out of the house. — CFG
Ingredients:
2 tbsp avocado oil or other high smoke point cooking oil (e.g. grapeseed/safflower oil)
1/2 cup popcorn kernels
1/2 cup butter
1/2 cup packed golden brown sugar
2 tbsp corn syrup
3 rosemary sprigs (~1/4 cup leaves), roughly chopped
1 tsp smoked flaked sea salt
1/4 tsp baking soda
Directions:
In a large stockpot add 2tbsp of avocado oil and 2-3 popcorn kernels, then cover with a lid and cook on high heat. Listen for the 2-3 kernels to pop and then remove from heat.
Remove lid and add 1/2 cup of popcorn kernels. Replace lid and shake pot to cover all the kernels with oil.
Bring heat back to medium-high and shake occasionally as popcorn pops (1-2 minutes). When you hear the popcorn almost finish popping remove from heat and leave the lid on for another minute to allow remaining kernels to pop. Remove from pot and transfer to a large baking sheet.
Preheat oven to 250F degrees. In a large saucepan add 1/2 cup of butter, 1/2 cup of golden brown sugar and 2 tbsp of corn syrup over high heat. Whisk mixture constantly until ingredients melt and temperature reaches ~240F. (the mixture will be frothy, but also thick and frothy.
Remove from heat, and whisk in 1/4 cup of roughly chopped rosemary, 1 tsp of smoked sea salt, and 1/4 tsp baking soda. Slowly pour over popcorn and carefully toss until popcorn is fully covered.
Bake in the oven and stir occasionally until dried (45-60 min). Let cool before serving.
Enjoy!
