I have no photo of this because it was eaten so quickly. Suffice it to say, it is lovely to look at and utterly, addictively delicious. The recipe came from the December 2010 issue of Martha Stewart Living (on newsstands now!) which had a ton of great holiday entertaining recipes, but this caramel popcorn is superlative. The hint of rosemary turns a childhood favorite into a sophisticated treat that will please grown-ups and kiddos alike.
Rosemary Caramel Popcorn
Martha Stewart Living Magazine
December 2010
2 tablespoons safflower oil
1/2 cup popcorn kernels
1 stick unsalted butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon grey flaked sea salt
1/4 teaspoon baking soda
Heat oil and a few popcorn kernels in a large stock pot, covered, over high heat. When the kernels pop, add the remaining popcorn kernels. Cook, shaking pot, until pooped. Transfer popcorn to a large bowl.
Preheat oven to 250º. Heat butter, sugar and corn syrup in a small saucepan over high heat. Cook, stirring more or less constantly, until butter and sugar melt and a candy thermometer reaches 250º (top end of "firm ball" stage). Immediately remove from heat and quickly stir in salt, rosemary and baking soda. Pour over popcorn, then stir or toss thoroughly. (oiling the spoon you use for stirring keeps the caramel from sticking to your spoon.) Transfer to a large rimmed baking sheet.
Bake, stirring occasionally, until dry to the touch, about 45 minutes. Let cool before serving.
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