Salted caramel and rosemary popcorn balls
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.