Salted caramel and rosemary popcorn balls
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Salted caramel has got to be one of the most beautiful things. These beautiful popcorn balls would make a perfect gift.
Ingredients
6 cups air-popped popcorn
½ cup butter
¾ cup corn syrup
¾ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon fresh rosemary, coarsely chopped
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Preparation
Preheat oven to 350 ̊F. In large bowl, pour popcorn. In small saucepan, bring butter, corn syrup and ¼ teaspoon salt to boil for 1 ½ minutes. Add baking soda, stir and immediately pour over popcorn. Toss popcorn quickly with mixture. Add rosemary and remaining salt.
Spread on parchment-lined baking sheet and bake in oven, tossing often for 8 to 10 minutes or until caramel starts to darken. Wearing latex gloves, form warm popcorn into balls and allow to cool on baking sheet. Store in sealed container at room temperature. Makes 6 cups.
