February 22, 2011
Popcorn has made a few appearances here already, and I don’t see myself stopping my popcorn-love anytime soon. My current favourite is kettle corn (still haven’t posted about that, but will soon – the recipe is amazing and addictive), but this Candied Maple-Rosemary popcorn was a close second. It has the same sweet/savory combo that I adore, but goes beyond that, as this popcorn is filled with rosemary punches and sweet, sweet maple syrup.
I think the original recipe meant for the maple syrup coating to be more caramel-like in texture when finished, but since my candy thermometer broke, I haven’t been able to properly gauge my caramel cooking. That meant, for this popcorn, that the salty, buttery maple coating wasn’t crunchy or hard like caramel, but a more granular, light, sugary-salty coating (hence the name!). Perfectly perfect for me though, especially with the spears of fresh rosemary all over.
The rosemary and the maple were great together – this popcorn recipe is very aimed towards those people who adore the sweet/salty combos. I think I would’ve liked this had it come out more like caramel popcorn, but I know that I loved the way it did come out. Either way, I was sure to be happy, I guess.
The recipe below does not include my perfectly-popped-popcorn recipe; go here if you want to see it. Otherwise, pop your popcorn the way you like, and then top with the maple rosemary deliciousness.
Candied Maple-Rosemary Popcorn
adapted from Healthy Green Kitchen
14-16 cups popped popcorn (visit here for a great popcorn recipe)
1/2 stick organic unsalted butter (the original recipe calls for a whole stick)
1/2 cup maple syrup
1 1/2 tablespoon dried rosemary leaves
3/4 teaspoon flaked sea salt (start with 1/2 teaspoon and add more to taste)
1/4 teaspoon baking soda
1. 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). If you want a softer coating on your popcorn, like mine, cook for less time.
2. Remove from heat. Stir in rosemary, salt and baking soda. Pour over popcorn mixture; toss to coat. Spread out onto baking sheet.
3. Allow to cool and then break up into chunks before serving. This popcorn can be stored in an airtight container for about 3 days.