Rosemary Salted Caramel Popcorn Balls

A Recipe Collaboration with Monica Lo of Sous Weed


  • 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


  1. Grease a baking sheet and preheat oven to 250 F. Add Potcorn and 1/4 Tbsp chopped rosemary on the baking sheet, set aside.

  2. 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.

  3. Remove from heat, add vanilla extract and baking soda and stir. Pour mixture over Potcorn, stirring quickly to coat.

  4. 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.