Rosemary Salted Caramel Popcorn Balls
A Recipe Collaboration with Monica Lo of Sous Weed
INGREDIENTS
-
1 bag Potcorn, popped
-
1/2 cup dark brown sugar, packed
-
1/4 cup light corn syrup
-
2 Tbsp butter
-
1/4 tsp salt
-
1/4 tsp baking soda
-
1/2 tsp vanilla extract
-
1/2 Tbsp fresh rosemary, minced
-
Flaky finishing salt
DIRECTIONS
-
Grease a baking sheet and preheat oven to 250 F. Add Potcorn and 1/4 Tbsp chopped rosemary on the baking sheet, set aside.
-
Combine brown sugar, corn syrup, butter, and salt in a saucepan and bring to a boil over medium heat, stirring constantly, for 3-4 minutes, until almost foamy.
-
Remove from heat, add vanilla extract and baking soda and stir. Pour mixture over Potcorn, stirring quickly to coat.
-
Place the pan into the oven to warm up and soften, about 3 minutes. Using gloves, work quickly to shape 6 popcorn balls. Sprinkle the remaining 1/4 Tbsp rosemary on top as well as some flaky finishing salt.