Rosemary Caramel Corn

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Popcorn Kernels

3 Tbsp

Canola Oil

or Grapeseed Oil or Peanut Oil

1/2 cup

Caramel Sauce

I used CC MADE® Rosemary Infused Caramel

1/2 tsp

Rosemary Sea Salt

1/4 cup

Unsalted Butter

Cooking Instructions

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Step 1

In a 6-quart pot, add the Canola Oil (3 Tbsp) and a couple of the Popping kernels. Cover and place over medium heat. Listen until you hear all the kernels pop and remove from heat.

Step 2

Count to 30 seconds before adding the remaining Popcorn Kernels (1/2 cup) . Carefully toss them around so they are coated in the oil. Cover and place back over medium heat.

Step 3

Crack the lid a bit to allow steam out. Once the kernels begin to pop, carefully shake the pan, while keeping the lid on. This will allow the unpopped kernels to go to the bottom of the pan, so nothing burns.

Step 4

Once the popping has finished remove from heat.

Step 5

Add the Unsalted Butter (1/4 cup) to the Caramel Sauce (1/2 cup) .

Step 6

Microwave on high for 30 seconds until the butter has melted and mix it into the caramel thoroughly.

Step 7

In a large mixing bowl, add the caramel and popcorn together in batches and fold together using a rubber spatula.

Step 8

Season with Hepp's Spanish Rosemary Sea Salt (1/2 tsp) and enjoy!