Best 6 Maple Rosemary Popcorn Recipes
Discover the harmonious blend of sweet and savory flavors in the delectable treat known as maple rosemary popcorn. This tantalizing snack combines the rich, buttery taste of maple syrup with the aromatic, slightly herbaceous notes of rosemary, resulting in a captivating sensation that delights the taste buds. As you savor each piece, the sweet and savory elements intertwine, creating a symphony of flavors that leaves you craving more. Whether you're enjoying a movie night with friends or simply looking for a unique and satisfying snack, maple rosemary popcorn promises an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE ROSEMARY POPCORN
Enjoy the taste of maple syrup and rosemary in baked popcorn - perfect for snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl.
- In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan.
- Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 18 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg
POPCORN WITH ROSEMARY INFUSED OIL
Provided by Giada De Laurentiis
Time 13m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
- Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.
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
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.
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.
MAPLE POPCORN
Make and share this Maple Popcorn recipe from Food.com.
Provided by MsBindy
Categories Lunch/Snacks
Time 25m
Yield 10 cups
Number Of Ingredients 3
Steps:
- Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer.
- Lightly oil large mixing bowl.
- Mix popcorn, nuts and syrup with lightly-oiled spoon.
- When mixture cools, break off and eat.
Nutrition Facts : Calories 150.2, Fat 4.2, SaturatedFat 0.4, Sodium 3.6, Carbohydrate 28, Fiber 1.4, Sugar 19.4, Protein 1.8
Tips:
- For the perfect popcorn, use fresh popcorn kernels and avoid pre-popped popcorn.
- To achieve a light and fluffy texture, do not overcrowd the popcorn kernels in the pot or air popper.
- For a more flavorful popcorn, use a combination of coconut oil and butter.
- Add the maple syrup mixture to the popcorn while it is still hot so that it coats evenly.
- Sprinkle the rosemary over the popcorn immediately after adding the maple syrup mixture, while the popcorn is still moist.
- For a savory variation, add a sprinkle of salt and pepper to the popcorn before serving.
Conclusion:
This maple rosemary popcorn is a delicious and easy snack that is perfect for any occasion. With its sweet and savory flavors, this popcorn is sure to be a hit with everyone. So next time you are looking for a quick and easy snack, give this maple rosemary popcorn a try. You won't be disappointed!
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