Maple Rosemary Popcorn Recipe
Author: 
Serves: 12
 
Ingredients
  • 1 cup popcorn kernels, preferably organic
  • 3 tablespoons unrefined virgin coconut oil
  • 5 tablespoon maple sugar or cane sugar
  • 1 tablespoons powdered sugar
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 sprigs fresh rosemary
  • ¼ cup melted unsalted butter or vegan butter
Instructions
  1. Heat the oil in a heavy bottomed extra large pot over medium heat. Add 3 kernels of popcorn to the pot and cover with a lid. When the kernels pop (this usually takes about 2½ – 3 minutes), add the 1 cup of popcorn in an even layer and cover with the lid, but not all the way. Leave it open about ½ inch to allow steam to escape but not wide enough to let the popcorn pop right out.
  2. Shake the pot every now and then. If you can’t shake it with the lid ajar, cover the pot, shake and open the lid again when you return the pot to the heat.
  3. Once the popping reduces to several seconds in between each pop, take the pot off the heat and remove the lid. Pour the popped corn into a large mixing bowl.
  4. While the corn is popping, melt your butter in a saute pan and toss in the rosemary sprigs. Cook the rosemary until it crisps up, but shut off the heat before the butter browns.
  5. Add maple sugar, powdered sugar, salt, and pepper to a spice grinder and pulse until evenly combined.
  6. Pour spice mixture over the popped corn. Toss with your hands a few times to combine.
  7. Drizzle the melted butter on top and continue stirring with your hands (or tongs) until the popcorn is uniformly coated.
Recipe by Pamela Salzman at https://pamelasalzman.com/maple-rosemary-popcorn-recipe/