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
- 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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