Salted caramel and rosemary popcorn balls

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


6 cups air-popped popcorn

1/2 cup butter

3/4 cup corn syrup

3/4 teaspoon coarse salt

1/2 teaspoon baking soda

1 tablespoon fresh rosemary, coarsely chopped


Preheat oven to 350 ̊F. In large bowl, pour popcorn. In small saucepan, bring butter, corn syrup and 1/4 teaspoon salt to boil for 1 1/2 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.