Maple & Rosemary Pop Corn

Vegan | Gluten Free | Refined Sugar Free | Dairy Free

Maple Rosemary Pop Corn

 Ingredients:

  • 2 tablespoons olive oil

  • ¼ cup popcorn kernels

  • 2 tablespoons maple syrup

  • 1 tablespoon chopped rosemary

  • ¼ teaspoon salt

 

 

 

Creating The Magic:

corn kernels

  1. This recipe is gonna move fast once it gets going (read: you could burn your kettle corn) so get all your tools and ingredients ready. Set a large bowl next to your stovetop so you have a place to put your finished popcorn, and line up your ingredients. It's time for mise en place at its finest.

  2. Place your oil and 3 kernels into a medium-large pot over medium-high heat. Once all three kernels pop, add the rest of your kernels and shake your pot (lid on, mitts on) for about 10 seconds, or until all your kernels are coated in oil. Once a few more kernels start popping, add your syrup and salt, working quickly.

  3. Alternate shaking for three seconds and letting the pot sit for 3 seconds until the popping slows to about 2 seconds between each pop. Remove from heat and immediately place into a bowl. Sprinkle over your rosemary, tossing to coat.

 



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