ROSEMARY CARAMEL CORN
makes enough for 6-8 people to munch on
8 cups unseasoned popped popcorn*
¼ cup refined coconut oil
1 tablespoons loosely packed chopped fresh rosemary
1/3 cup brown sugar
¼ cup maple syrup
½ teaspoon salt
½ teaspoon baking soda
Warm up your oven to 250 degrees and line a rimmed baking sheet with some parchment paper.
Pour the popcorn in one big bowl with tall sides or two medium bowls so that you don’t spill it later while you’re trying to mix.
In a small sauce pan over a medium heat melt the coconut oil. When it’s totally clear, add the chopped rosemary, and stir around for about 30 seconds. Add the brown sugar, syrup, and salt and simmer that shit for about 2 ½ to 3 minutes, stirring constantly so nothing burns. You want the sugar crystals to dissolve and a nice constant roll of bubbles through the whole sauce.
Stir in the baking soda and turn off the heat. It's gonna bubble up and turn less see-thru. Don’t worry. Mix it up well and pour it over the popcorn. Stir and stir until all that shit is lightly coated in that kickass caramel. Don’t taste it yet because you will burn the shit out of your tongue.
Pour the popcorn on the lined baking sheet in an even layer, turn off the heat for the oven, and throw it in. Leave it in there for 15 minutes to harden up and then serve. Store it in an airtight container or bag but don’t plan on leftovers if you’ve gotta full house.
*You can save money and pop this shit yourself.
originally appeared in Thug Kitchen 2: Party Grub