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Pecan & Hazelnut, Rosemary Caramel Popcorn.
A decadent treat perfect for watching movies or entertaining friends.
4 cups unseasoned popped popcorn
2 tbl refined coconut oil
1 1/2 tsp chopped fresh rosemary
3 tbl brown sugar
2 tbl maple syrup
Castle Glen's Pecan & Hazelnut Liqueur
1/4 tsp salt
1/4 tsp baking powder
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Warm oven to 120C
Line rimmed baking tray with parchment paper
Pour the popcorn into a large bowl
Melt the coconut oil in a small saucepan over medium heat
Once it's clear, add the rosemary and stir for approximately 30 seconds
Add the brown sugar, maple syrup, Pecan & Hazelnut Liqueur, and salt
Simmer for approximately 2 minutes, constantly stirring until the sugar crystals dissolve and there's a constant stream of bubbles throughout the whole sauce.
Stir in the baking powder and remove from heat
Mix it up well and pour over the popcorn
Stir the popcorn thoroughly until all the pieces are coated in the sauce
Pour the coated popcorn onto the lined baking tray and spread it out into an even layer
Turn off the heat on the oven, put the tray in and leave it for 10-15 minutes to harden up
Serve immediately or store in an airtight container
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