Rosemary Caramel Popcorn Recipes
ROSEMARY-CARAMEL POPCORN
Upgrade freshly popped popcorn with a sweet, salty, and savory topping. Make homemade caramel sauce, then sprinkle in rosemary leaves, sea salt, and baking soda. Pour the mixture over the popcorn and bake for an ooey-gooey snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h25m
Yield Makes 16 cups
Number Of Ingredients 8
Steps:
- Heat oil and a few popcorn kernels in a large stockpot, covered, over high heat. When they pop, add remaining popcorn kernels. Cook, shaking pot, until popped. Transfer popcorn to a large bowl.
- Preheat oven to 250 degrees. Heat butter, sugar, and corn syrup in a small saucepan over high heat. Cook, stirring, until butter and sugar melt and a candy thermometer reaches 255 degrees. Remove from heat, and stir in rosemary, salt, and baking soda. Pour over popcorn; toss. Transfer to a baking sheet.
- Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving. Popcorn can be stored in an airtight container at room temperature for up to 3 days.
ROSEMARY POPCORN
Steps:
- In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
- Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
ROSEMARY-PARMESAN POPCORN
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
ROSEMARY-PARMESAN POPCORN
Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. -Dan Kelmenson, West Bloomfield, Michigan
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 10 cups.
Number Of Ingredients 6
Steps:
- Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.
Nutrition Facts : Calories 113 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 290mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
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CARAMEL AND ROSEMARY POPCORN ( NO CORN SYRUP!)
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4.8/5 (10)Total Time 30 minsCategory DessertCalories 169 per serving
- Preheat the oven to to 120°C (250°F). Spread the popcorn out onto two parchment lined baking trays.
- In a saucepan over medium heat, combine the brown sugar and the water. Bring to a boil. 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 dissolved, add in the butter and salt and bring it to a boil. Let it boil for about 2 minutes, then take it off the heat and add in the baking soda. The baking soda will make it bubble and foam. It will help the caramel corn become crispy once it's baked.
- 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 piece are coverd.
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