Rating:

0.0 (0 votes)

Brigitte is here showing us how to make sweet cinnamon caramel popcorn and savory rosemary popcorn with cracked black pepper and parmesan.

Stir together sugar, butter, corn syrup, vanilla, and salt in a saucepan. Bring to a boil over medium heat, stirring continuously. Remove from heat and stir in baking soda and cinnamon. Place popcorn on a baking sheet and pour sugar mixture evenly over popcorn, stirring with a spatula to coat. Bake at 250° for 1 hour, turning popcorn every 15 minutes, until popcorn is lightly browned, dry, and crisp. Spread on wax paper to cool.

Savory Rosemary Popcorn with Cracked Black Pepper and Parmesan
1 bag light butter microwave popcorn, popped
2 tbsp rosemary olive oil, recipe follows
¼ cup Parmesan cheese
Salt and plenty of freshly ground black pepper, to taste

To make rosemary oil, combine ½ cup olive oil and 2-3 rosemary sprigs. Cook over medium low heat for 5 minutes, then remove from heat and allow to steep. Strain out the rosemary.

Toss popcorn with 2 tablespoons of rosemary oil, parmesan, additional salt to taste, and a generous seasoning of freshly ground black pepper.