MAPLE ROSEMARY POPCORN
Enjoy the taste of maple syrup and rosemary in baked popcorn - perfect for snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl.
- In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan.
- Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 18 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg
ROSEMARY POPCORN
Steps:
- In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
- Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
ROSEMARY-PARMESAN POPCORN
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
ROSEMARY-PARMESAN POPCORN
Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. -Dan Kelmenson, West Bloomfield, Michigan
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 10 cups.
Number Of Ingredients 6
Steps:
- Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.
Nutrition Facts : Calories 113 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 290mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
MAPLE POPCORN
This is from the issue of April 2007 of Coup de Pouce. This gives a lot of popcorn. But it's good up to 1 week at room temperature.
Provided by Boomette
Categories Lunch/Snacks
Time 27m
Yield 10 cups
Number Of Ingredients 8
Steps:
- In a greased large roasting pan not too deep, mix popped popcorn and pecans. Set aside.
- In a large saucepan with thick bottom, mix sugar, butter, maple syrup, corn syrup and salt. Bring to boil at medium heat. Let simmer, always stirring, 10 to 12 minutes or until a candy thermometer reaches 300 F (149 C). Remove from the heat. Add maple extract and stir. Pour the mixture on the plain popped popcorn and stir to coat well. Let cool. Break off and it's ready. (you can do this in advance and put it in an hermetic container. It will be good up to 1 week at room temperature.
Nutrition Facts : Calories 453.2, Fat 30.6, SaturatedFat 12.7, Cholesterol 48.8, Sodium 222.2, Carbohydrate 46.6, Fiber 2.7, Sugar 34.4, Protein 2.7
MAPLE POPCORN
Make and share this Maple Popcorn recipe from Food.com.
Provided by MsBindy
Categories Lunch/Snacks
Time 25m
Yield 10 cups
Number Of Ingredients 3
Steps:
- Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer.
- Lightly oil large mixing bowl.
- Mix popcorn, nuts and syrup with lightly-oiled spoon.
- When mixture cools, break off and eat.
Nutrition Facts : Calories 150.2, Fat 4.2, SaturatedFat 0.4, Sodium 3.6, Carbohydrate 28, Fiber 1.4, Sugar 19.4, Protein 1.8
MAPLE PECAN POPCORN
What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients-maple syrup, pecans, and popcorn-that originated in the New World.
Provided by Melissa Roberts
Categories Kid-Friendly Halloween Pecan Party Maple Syrup Candy Thermometer Butter Gourmet
Yield Makes about 10 cups
Number Of Ingredients 7
Steps:
- Toss popcorn and pecans in a large bowl.
- Line bottom of a 17-by 11-inch 4-sided sheet pan with foil, then lightly oil foil.
- Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes.
- Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.
ROSEMARY-CARAMEL POPCORN
Upgrade freshly popped popcorn with a sweet, salty, and savory topping. Make homemade caramel sauce, then sprinkle in rosemary leaves, sea salt, and baking soda. Pour the mixture over the popcorn and bake for an ooey-gooey snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h25m
Yield Makes 16 cups
Number Of Ingredients 8
Steps:
- Heat oil and a few popcorn kernels in a large stockpot, covered, over high heat. When they pop, add remaining popcorn kernels. Cook, shaking pot, until popped. Transfer popcorn to a large bowl.
- Preheat oven to 250 degrees. Heat butter, sugar, and corn syrup in a small saucepan over high heat. Cook, stirring, until butter and sugar melt and a candy thermometer reaches 255 degrees. Remove from heat, and stir in rosemary, salt, and baking soda. Pour over popcorn; toss. Transfer to a baking sheet.
- Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving. Popcorn can be stored in an airtight container at room temperature for up to 3 days.
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MAPLE ROSEMARY POPCORN - GET YOUR SNACK ON | JO EATS
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- Preheat your oven to 300 degrees. Line two rimmed baking sheets with parchment paper or coat lightly with non-stick spray.
- Heat your neutral oil in a large, heavy-bottomed pot over medium-high heat. Add the popcorn kernels and cover with a tight fitting lid. Shake the pot (keeping the lid on) occasionally while the kernels pop. Remove the pot from the heat as soon as the popping settles down to less than one pop per 2-3 seconds. Leave the lid on until the popping stops completely. Transfer the popcorn to the rimmed baking sheets and set aside.
- Using a food processor, blender, mortal and pestle, or just a plain old knife, pulverize the salt and rosemary together until thoroughly combined. You won’t use all of it for this recipe, but the extra can be sprinkled over pasta, grilled meats, or into salad dressings for a savory, herbal hit.
- Melt the butter over medium-low heat until it lightly sizzles. Add the maple syrup and 3-4 teaspoons of the rosemary salt and stir until combined. Drizzle the butter mixture over the popcorn and toss to coat evenly (I find using your hands for this is the most effective). Taste the popcorn for seasoning and add more salt if desired.
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