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.
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.
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.
Recipe for Rosemary Caramel Popcorn
- *2 tablespoons organic coconut oil
- *1/2 cup organic popcorn kernels
- *1/2 stick organic unsalted butter the original recipe calls for a whole stick
- *1/2 cup maple syrup
- *1 1/2 tablespoon rosemary leaves
- *3/4 teaspoon flaked sea salt I used a smoked sea salt; start with 1/2 teaspoon and add more to taste
- *1/4 teaspoon baking soda
- 1. Preheat oven to 250 degrees F.
- 2. Place corn kernels and oil in a large pot over medium-high heat and cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl.
- 3. 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).
- 4. Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet.
- 5. Bake about 45 minutes or until dried. Allow to cool and then break up into chunks before serving. This popcorn can be stored in an airtight container for about 3 days.