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Maple Rosemary Popcorn

Maple Rosemary Popcorn is a sweet, savory, highly poppable snack that’s perfect for ringing in the new year, or just snacking your way through the week!

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Ingredients

2/3 C popcorn kernels
1/4 C canola oil
3 sprigs rosemary, de-stemmed
1/4 C kosher salt
5 T unsalted butter
5 T maple syrup

Instructions

Preheat your oven to 300 degrees. Line two rimmed baking sheets with parchment paper or coat lightly with non-stick spray.

Heat your neutral oil in a large, heavy-bottomed pot over medium-high heat. Add the popcorn kernels and cover with a tight fitting lid. Shake the pot (keeping the lid on) occasionally while the kernels pop. Remove the pot from the heat as soon as the popping settles down to less than one pop per 2-3 seconds. Leave the lid on until the popping stops completely. Transfer the popcorn to the rimmed baking sheets and set aside.

Using a food processor, blender, mortal and pestle, or just a plain old knife, pulverize the salt and rosemary together until thoroughly combined. You won’t use all of it for this recipe, but the extra can be sprinkled over pasta, grilled meats, or into salad dressings for a savory, herbal hit.

Melt the butter over medium-low heat until it lightly sizzles. Add the maple syrup and 3-4 teaspoons of the rosemary salt and stir until combined. Drizzle the butter mixture over the popcorn and toss to coat evenly (I find using your hands for this is the most effective). Taste the popcorn for seasoning and add more salt if desired.

Bake the popcorn in your preheated oven for 30-40 minutes, stirring every 10 minutes, or until the popcorn begins to feel dry to the touch. It won’t completely dry out and crisp up until it cools, but it shouldn’t be wet. Let the popcorn cool on the pans for at least 30 minutes before serving or storing in an airtight container.

Notes

Don’t use microwave popcorn. Not only is buying loose popcorn seed more economical it’s better for you. The chemicals inside those bags of the microwave stuff are kind of weird.

Whisk your butter mixture until the salt dissolves completely. That way the popcorn will be evenly salted, because whoever gets a bland piece is sad, and that’s no good.

Toss the popcorn thoroughly with the butter mixture. I like to do this with my hands, which I realize is a little messy, but ultimately the best way to do it.

For light and crisp popcorn, let it cool completely before serving. This will dry out a lot in the oven, but will continue to do so as it cools.

Store in an airtight container for up to a week, if it lasts that long.

Keywords: maple rosemary popcorn, homemade popcorn, rosemary salt, party snack, new years eve recipe

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