Best 7 Rosemary Caramel Popcorn Recipes

CARAMEL POPCORN WITH MARSHMALLOW

Steps:

• Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
• Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

ROSEMARY-CARAMEL POPCORN

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.

PECORINO AND ROSEMARY POPCORN

Steps:

• Line a sheet tray with parchment paper.
• In a small saucepan, gently warm 3 tablespoons olive oil over medium-low heat. Add the rosemary and gently pan-fry it until the "needles" turn light brown and crispy, 3 to 5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles onto a paper towel. Discard the stems.
• In a large pot fitted with a lid, add the remaining 2 tablespoons olive oil. Turn the heat to medium. Add the popcorn kernels, then cover and cook, shaking the pot every 30 seconds, until the popcorn is popped, 4 to 5 minutes.
• Spread the popcorn in a single layer on the sheet tray. Season to taste with salt. Grate the pecorino all over the popcorn. Sprinkle on the fried rosemary needles. (For a more intense rosemary flavor, you can also drizzle on some of the oil the rosemary was fried in.) Toss and transfer to a serving bowl. Top with more grated pecorino.

MAPLE ROSEMARY POPCORN

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.

ROSEMARY-PARMESAN POPCORN

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.

ROSEMARY, GARLIC & CHILLI POPCORN

Steps:

• Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
• Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.