This popcorn- this sweet, salty, flecked with rosemary popcorn- was my dinner the other night.

Why? Because what was supposed to be my dinner didn’t really work out: I neglected to turn my oven off so the root vegetables I was roasting ended up, well, black. Then I burned my crispy kale, too. In the words of my 11 year old son:  it was an “epic fail” kind of night in the kitchen.

But then I made this popcorn. And I redeemed myself. Because this popcorn is pretty close to perfection.

Caramel Popcorn with Rosemary

I don’t necessarily suggest eating it for dinner (it’s not terrible for you, but it’s not really good for you, either), but it does makes a simple yet sophisticated snack. I plan to have a big bowl on hand for Thanksgiving Day.

The recipe is adapted from Martha Stewart’s Living and it states that it serves 8. I ate the whole bowl in two sittings. Hmmm. I did have a fair amount of unpopped kernels, so maybe I only made 6-7 servings, but don’t say I didn’t warn you. This stuff is addictive.

rosemary caramel corn

I made the original recipe a bit healthier by popping the corn in organic coconut oil; I also cut down on the butter and substituted maple syrup for the brown sugar and light corn syrup combo. I added a little more rosemary and used a bit less salt than the original recipe, too.

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Maple Rosemary Caramel Corn

This popcorn is my entry for Weekend Herb Blogging, an event managed by Haalo from Cook Almost Anything. This week is the 5th anniversary and Haalo is the host!

More popcorn recipes you might like:
Thanksgiving Popcorn from Food Blogga
Spiced Caramel Corn from Martha Stewart
Turtle Caramel Corn from Peabody
Party Popcorn from food52


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  1. 1

    Nutmeg Nanny — November 17, 2010 @ 5:06 pm

    This popcorn sounds delicious! I think the hint of rosemary would really jazz up plain old caramel corn….yum!

  2. 2

    Winnie — November 18, 2010 @ 10:46 pm

    My kids weren’t all that into it, but that just meant there was more for me!

  3. 3

    Tweets that mention Caramel Popcorn with Rosemary | Healthy Green Kitchen -- — November 17, 2010 @ 9:05 pm

    […] This post was mentioned on Twitter by Courtney Lanphere, Winnie Abramson. Winnie Abramson said: This rosemary flecked caramel corn adapted from @MS_Living is a keeper… […]

  4. 4

    Deeba @ PAB — November 17, 2010 @ 10:16 pm

    Absolutely gorgeous Winnie…that first pic is leaping off the page! WOW!!

  5. 5

    Winnie — November 18, 2010 @ 10:46 pm

    Thanks Deeba- what a compliment because your photos are so lovely- I can die happy!

  6. 6

    Monet — November 18, 2010 @ 12:23 am

    Sometimes the only way to cope with a day of kitchen disasters is to whip up a delicious bowl of popcorn. I have never thought to add rosemary to caramel popcorn, but the idea is just brilliant! Thank you for sharing, love. I hope you are having a relaxing Wednesday night!

  7. 7

    Winnie — November 18, 2010 @ 10:47 pm

    Well, we do have Martha Stewart to thank for the idea…I can’t claim it as mine :)

  8. 8

    Kristina @ spabettie — November 18, 2010 @ 10:06 am

    this sounds amazing! Jason loves rosemary, and I love sweet + savory… I am going to try this!

    I voted for you – great video!

  9. 9

    Winnie — November 18, 2010 @ 10:47 pm

    Thank you so much Kristina!

  10. 10

    Jessica — November 18, 2010 @ 12:38 pm

    OMG yum! I love popcorn and the addition of rosemary sounds amazing. Can’t wait to try.

  11. 11

    Winnie — November 18, 2010 @ 10:47 pm

    Thanks Jessica!

  12. 12

    Vegolicious — November 18, 2010 @ 9:15 pm

    Wow, what great popcorn. I love the addition of rosemary.

    I’d love for you to submit some of your beautiful photos, and a link to your posts, to my vegetarian food photo gallery showcasing the best vegetarian/vegan dishes on the web.

  13. 13

    Winnie — November 18, 2010 @ 10:48 pm

    Thanks so much for stopping by…I just submitted the photo to vegolicious and look forward to submitting more in the future!

  14. 14

    Vegolicious — November 18, 2010 @ 11:36 pm

    Thank you SO much for submitting your beautiful photo. I’m trying to highlight how wonderful food without meat can be, so every delicious submission is one step closer to that goal.

    I look forward to your future delicious submittions :)

    By the way, I’ve bookmarked your blog, you’ve done a fantastic job. It’s really beautiful.

  15. 15

    Winnie — November 19, 2010 @ 7:46 am


  16. 16

    Ben — November 19, 2010 @ 5:55 am

    Amazing what kind of “simple” food you make. I love Popcorn. Thank you

  17. 17

    Winnie — November 19, 2010 @ 7:46 am

    Thanks for stopping by, Ben!

  18. 18

    Jillian — November 19, 2010 @ 7:23 am

    All I can say is WOW. So happy to have tapped into the online foodies.

    Followed you over here from Yummy Mummy, who I met at the BlogHer conference.

    Will be following you now!

  19. 19

    Winnie — November 19, 2010 @ 7:45 am

    Any friend of the yummy mummy is a friend of mine :)

  20. 20

    Stella — November 19, 2010 @ 8:12 pm

    I am a huge homemade caramel corn junkie, plus, I am a huge herbs in dessert maniac. This recipe has unspeakable power!!!

  21. 21

    Alicia — November 19, 2010 @ 8:32 pm

    Your substitutions sound really great. No matter what dishes get flubbed, I have a feeling this popcorn will ensure happy tummies!

  22. 22

    Meagan — November 20, 2010 @ 1:33 am

    Now that’s a flavor combination I’ve never seen before, but I’ll trust you that it’s delicious :)

  23. 23

    Kulsum at JourneyKitchen — November 21, 2010 @ 4:29 am

    Ah! this looks so delicious. I love caramel popcorn but never added rosemary! and the butter keeps me away from enjoying it. When I really want to omit the butter, I make a caramel sauce with white and brown sugar and drizzle it over the popcorns and bake. Its not a real deal but thts my way of getting my popcorn caramel fix with not as much calories! It works!

  24. 24

    Simona — November 22, 2010 @ 1:16 pm

    I will show this to my husband, who loves popcorn: such an interesting combination of flavors.

  25. 25

    tina borgida — November 24, 2010 @ 3:53 pm

    just made it for thanksgiving app, but now need to make a double batch as it will not last until tomorrow! thanks winnie!

  26. 26

    kerry — December 9, 2010 @ 4:27 pm

    I am jumping in late here, but in case anyone gets to my comment. I was lucky enough to have this. it is amazing.

  27. 27

    Karen — December 11, 2010 @ 12:10 pm

    This must be the Kettle Korn of my dreams – just printed the recipe and will make it today…will be the perfect thing to munch while decorating the tree. Thanks!

  28. 28

    After After Party Prep | I Will Cook Better — December 20, 2010 @ 11:10 pm

    […] Caramel Corn (via the lovely Healthy Green Kitchen […]

  29. 29

    Gwen — December 22, 2010 @ 10:34 pm

    I’ve made this for two different groups of folks now and everyone has loved this. Thanks for sharing the recipe, how to lighten it, and passing it along!

  30. 30

    Sarah — January 7, 2011 @ 2:54 pm

    I never would have thought of this but it looks amazing!

  31. 31

    Jaime — January 26, 2011 @ 11:49 am

    This looks delicious! I was wondering if there was an oil substitute for the butter, to make it vegan. Would olive oil serve the same purpose? Thanks!

  32. 32

    Winnie — January 26, 2011 @ 12:40 pm

    I would actually probably use something like Earth Balance (pretty sure that’s what it’s called and that it’s vegan)…you want something that functions like butter to make the caramel- I don’t think any oils would work the same way.

  33. 33

    Shan — March 19, 2011 @ 10:58 pm

    I did this recipe tonight, love the sauce, love the smell, but I had a problem with the popcorn wilting and tasting soggy even after the “drying” time. Any idea on how to combat that? It’s a great alternative recipe! Thank you for the healthy suggestions!

  34. 34

    Winnie — March 20, 2011 @ 6:11 am

    I’ve made this a few times and never had that problem…did you spread the popcorn out into a single layer (so there is more exposed surface area) on the baking sheet and dry it for the full 45 minutes? You could try keeping it in the oven a little longer even, checking every 5 minutes, until it’s thoroughly dry, too. I’ll test the recipe again soon and see if there is anything else you could do…

  35. 35

    Lydia — October 16, 2011 @ 1:52 pm

    Would it be okay to substitute agave syrup for the maple syrup? I don’t have any maple on hand, and it’s kind of expensive where I live. While I DO realize that 1/2 cup syrup isn’t all that much in comparison to the amount of popcorn, I want to use what I have on hand.

  36. 36

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