Caramel Popcorn with Rosemary – a delicious recipe with Kernels, Coconut Oil, Butter, Maple Syrup, Rosemary, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.
2
Preheat oven to 250 degrees F.
3
2.
4
Place corn kernels and oil in a large pot over medium-high heat and cover.
5
Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover.
6
Transfer to a large bowl.
7
3.
8
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).
9
4.
10
Remove from heat.
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Stir in rosemary, salt and baking soda.
12
Pour over popcorn mixture; toss to coat.
13
Spread out onto baking sheet.
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5.
15
Bake about 45 minutes or until dried.
16
Allow to cool and then break up into chunks before serving.
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This popcorn can be stored in an airtight container for about 3 days.
302
kcal
Calories
20
g
Fat
31
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups Popcorn Kernels, 2 Tablespoons Organic Coconut Oil, 4 Tablespoons Butter, 1/2 cups Pure Maple Syrup, and more.
Yes, Caramel Popcorn with Rosemary falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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