Pecan & Hazelnut, Rosemary Caramel Popcorn.

Serving Size: 3-4 people

A decadent treat perfect for watching movies or entertaining friends.


Ingredients

  • 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
  • 1 tbl Castle Glen's Pecan & Hazelnut Liqueur
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Instructions

  1. Warm oven to 120C
  2. Line rimmed baking tray with parchment paper
  3. Pour the popcorn into a large bowl
  4. Melt the coconut oil in a small saucepan over medium heat
  5. Once it's clear, add the rosemary and stir for approximately 30 seconds
  6. Add the brown sugar, maple syrup, Pecan & Hazelnut Liqueur, and salt
  7. Simmer for approximately 2 minutes, constantly stirring until the sugar crystals dissolve and there's a constant stream of bubbles throughout the whole sauce.
  8. Stir in the baking powder and remove from heat
  9. Mix it up well and pour over the popcorn
  10. Stir the popcorn thoroughly until all the pieces are coated in the sauce
  11. Pour the coated popcorn onto the lined baking tray and spread it out into an even layer
  12. Turn off the heat on the oven, put the tray in and leave it for 10-15 minutes to harden up
  13. Serve immediately or store in an airtight container