Salted caramel and rosemary popcorn balls

Dessert & BakingSalads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Salted caramel has got to be one of the most beautiful things. These beautiful popcorn balls would make a perfect gift.

Ingredients

6 cups air-popped popcorn

½ cup butter

¾ cup corn syrup

¾ teaspoon sea salt

½ teaspoon baking soda

1 tablespoon fresh rosemary, coarsely chopped

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Preparation

Preheat oven to 350 ̊F. In large bowl, pour popcorn. In small saucepan, bring butter, corn syrup and ¼ teaspoon salt to boil for 1 ½ minutes. Add baking soda, stir and immediately pour over popcorn. Toss popcorn quickly with mixture. Add rosemary and remaining salt.

Spread on parchment-lined baking sheet and bake in oven, tossing often for 8 to 10 minutes or until caramel starts to darken. Wearing latex gloves, form warm popcorn into balls and allow to cool on baking sheet. Store in sealed container at room temperature. Makes 6 cups.          

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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