Salted caramel has got to be one of the most beautiful things. These beautiful popcorn balls would make a perfect gift.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6 cupsServings

Ingredients

  • 6 cups air-popped popcorn
  • 1/2 cup butter
  • 3/4 cup corn syrup
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh rosemary, coarsely chopped

Preparation

Preheat oven to 350 ̊F. In large bowl, pour popcorn. In small saucepan, bring butter, corn syrup and 1/4 teaspoon salt to boil for 1 1/2 minutes. Add baking soda, stir and immediately pour over popcorn. Toss popcorn quickly with mixture. Add rosemary and remaining salt.

Spread on parchment-lined baking sheet and bake in oven, tossing often for 8 to 10 minutes or until caramel starts to darken. Wearing latex gloves, form warm popcorn into balls and allow to cool on baking sheet. Store in sealed container at room temperature. Makes 6 cups.