Best 6 Rosemary Caramel Popcorn Recipes
Indulge in a delightful treat that combines the sweet and savory notes of rosemary and caramel in a symphony of flavors: Rosemary Caramel Popcorn. This extraordinary snack fuses the aromatic allure of rosemary with the luscious richness of caramel, resulting in a delightful confection that tantalizes the taste buds. The recipe offers a step-by-step guide, ensuring a perfect balance of flavors and textures.
In addition to the classic Rosemary Caramel Popcorn, the article presents a variety of enticing variations that cater to different preferences and dietary needs. Craving a vegan option? Try the Vegan Rosemary Caramel Popcorn, which uses plant-based butter and agave nectar to create a delectable treat that is both ethical and delicious. For those with a penchant for spicy flavors, the Spicy Rosemary Caramel Popcorn infuses a dash of cayenne pepper, adding a fiery kick to the sweet and savory blend.
If you're seeking a gluten-free alternative, the Gluten-Free Rosemary Caramel Popcorn utilizes gluten-free popcorn kernels, ensuring that everyone can indulge in this delightful snack. And for those who prefer a more decadent indulgence, the Dark Chocolate Rosemary Caramel Popcorn features a rich and luxurious dark chocolate drizzle that perfectly complements the rosemary and caramel flavors.
With its comprehensive instructions and enticing variations, this article provides a culinary adventure that will satisfy your sweet and savory cravings. Prepare to delight your taste buds and create a memorable snacking experience with Rosemary Caramel Popcorn.
CARAMEL POPCORN
Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less.
Provided by BS4U2C
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 32.8 g, Cholesterol 24.4 mg, Fat 14 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 6.6 g, Sodium 340 mg, Sugar 23.6 g
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
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
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.
PECORINO AND ROSEMARY POPCORN
The olive oil is a dominant flavor here, so use good-quality oil. How can rosemary be so close to perfection and yet hint at cough syrup at the same time? The trick to excluding the medicinal flavor is to not use the stems, and to not cook rosemary for too long in general. You could substitute fried sage or thyme here, too. Any hearty herb would do. Don't buy aged cheese. A nice salty pecorino or even Parmigiano-Reggiano is great.
Provided by Alex Guarnaschelli
Time 20m
Yield 6 to 7 cups
Number Of Ingredients 5
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.
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.
Tips:
- To make sure the caramel is cooked properly, use a candy thermometer. The caramel should reach a temperature of 240°F (116°C).
- If you don't have a candy thermometer, you can also test the caramel by dropping a small amount into a glass of cold water. If the caramel hardens and forms a ball, it is ready.
- Be careful not to overcook the caramel, as it will become bitter.
- If the caramel seizes up, add a tablespoon of water and stir until it is smooth again.
- Use fresh rosemary for the best flavor. If you only have dried rosemary, use half the amount.
- Store the popcorn in an airtight container at room temperature for up to 2 weeks.
Conclusion:
This rosemary caramel popcorn is a delicious and easy-to-make snack that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone. With a few simple ingredients and a little bit of time, you can make this delicious treat at home. So next time you're looking for a sweet and salty snack, give this rosemary caramel popcorn a try!
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