Rosemary Caramel Corn

June 7, 2011

I saw this recipe for Rosemary Caramel Corn in the December issue of Martha Stewart Living.

Then I forgot where I saw it…. so I had to Google it.  What I found was not the original MSL recipe but a ‘heatlhier’ version (if caramel corn can be healthy).

Thanks, Healthy Green Kitchen, for this awesome adaptation!  Using coconut oil instead of butter (a whole STICK of butter) and maple syrup instead of brown sugar AND corn syrup, this recipe is fantastic.

Recipe for Rosemary Caramel Popcorn

adapted from the December 2010 issue of Living magazine


*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.

Oh, and it makes a great gift!  (check out what my friend Carrie has to say about food gifts – more on this to come later)


5 Responses to “Rosemary Caramel Corn”

  1. Colline Says:

    I think I am going to try this for our next movie night! I think the girls will enjoy helping me make it as well.

  2. trendytree Says:

    Looks delicious!

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