Salted Caramel Popcorn with Spanish Rosemary Sea Salt
Salted caramel is great, but our Spanish Rosemary Sea Salt takes a simple caramel corn recipe to the next level! You can make the caramel mixture in no time, and use microwave, stop top, or even pre-popped popcorn. Try mixing up the flavour of sea salt to get even more inventive!
Salted Caramel Popcorn with Spanish Rosemary Sea Salt
Rated 5.0 stars by 1 users
Category
Snack
Servings
6-12
Prep Time
20 minutes
Cook Time
30 minutes
Salted caramel is great, but our Spanish Rosemary Sea Salt takes a simple caramel corn recipe to the next level! You can make the caramel mixture in no time, and use microwave, stop top, or even pre-popped popcorn. Try mixing up the flavour of sea...
Author:Neil Carby
Ingredients
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2/3 Cup popping corn kernels
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¼ Cup Extra Virgin Olive Oil of choice
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1 Cup brown sugar
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½ Cup maple syrup
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¾ tsp Spanish Rosemary Sea Salt, plus extra to garnish
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½ Tsp. Baking soda
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½ Tsp. Vanilla extract
Directions
Line a baking sheet with parchment paper. Preheat the oven to 250 degrees. Pop the kernels using your preferred method.
Prepare the caramel: In a sauce pan, combine the brown sugar, maple syrup, olive oil and salt, stirring until smooth. Bring the mixture to a boil over medium heat, while continuously stirring. Once the mixture is boiling, stop stirring and let it boil for 5 minutes. Now mix in the baking soda and vanilla extract, the caramel will start to bubble and form a glossy caramel.
Immediately pour the popcorn into the caramel, stirring with a silicon spatula to evenly coat the popcorn. Sprinkle with Spanish Rosemary Sea Salt.
Bake in preheated oven for 30 minutes. Stir every 10 minutes to prevent sticking.
Remove from oven and sprinkle with additional Spanish Rosemary Sea Salt. Let cool on a cooling rack. Once cool break up the larger pieces of the popcorn and store in a tightly covered bowl.
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