Maple and Rosemary Kettle Corn
Popcorn is my weakness, you guys. When I was younger, I ate popcorn almost every day. I liked it buttery, caramel-y, salty, kettled…anything.
Today I still love me some popcorn (especially the half-popped bits…literally salivating as I type) with a dash of oil and salt. In this version, I'm taking it up a notch by adding some fall flavors.
Trying to make this corn a little better for the planet, I decided to go with maple syrup instead of the classic granulated sugar. I originally made this as a total experiment: I thought the syrup would most def burn before the kernels all popped. But I was pleasantly surprised!
If you add the maple and salt slightly after you normally would for kettle corn and get the popcorn out of the pot just when as popping is finishing, you can avoid burn-age like a pro.
Now let's talk flavor town. Maple and rosemary are just perf together. The savory sharpness of the rosemary balances out that deep maple sweetness for a treat that's just to die for.
Let me know how you like your popcorn and don’t forget to follow the sustainability tips below!
Ingredients
2 tablespoons olive oil
¼ cup popcorn kernels
2 tablespoons maple syrup
1 tablespoon chopped rosemary
¼ teaspoon salt
Steps
(adapted from Baking Mischief)
This recipe is gonna move fast once it gets going (read: you could burn your kettle corn) so get all your tools and ingredients ready. Set a large bowl next to your stovetop so you have a place to put your finished popcorn, and line up your ingredients. It's time for mise en place at its finest.
Place your oil and 3 kernels into a medium-large pot over medium-high heat. Once all three kernels pop, add the rest of your kernels and shake your pot (lid on, mitts on) for about 10 seconds, or until all your kernels are coated in oil. Once a few more kernels start popping, add your syrup and salt, working quickly.
Alternate shaking for three seconds and letting the pot sit for 3 seconds until the popping slows to about 2 seconds between each pop. Remove from heat and immediately place into a bowl. Sprinkle over your rosemary, tossing to coat.
*Sustainability tips
Olive oil: Go for organic and fair trade if you can find it. Read my sustainable cooking oils post for all the juicy (oily?) deats.
Popcorn kernels: In the Midwest, you can hardly walk two steps into a farmers market without seeing some local kernels. Buying local will ensure that fewer nasty GHGs are released during travel.
Syrup: Again, local is the most sustainable option for this. Read more about syrup in my sustainable liquid sugars post.
Rosemary: Growing herbs inside is super easy, so there are no excuse for not growing this yourself! If your green thumb is seriously lacking, try to get some that’s local or organic.