- 1 cup popcorn kernels
- 3 Tbsp grapeseed oil
- 1/4 cup butter
- 4 sprigs rosemary
- 5 Tbsp maple sugar
- 1 Tbsp confectioners’ sugar
- 1 tsp Kosher salt
- 1/4 tsp black pepper
1 Pour the popcorn kernels and oil into the bottom of a large stockpot. Cover the pot with a lid and put it over high heat.
2 When you hear the first few kernels popping, grab the pot and gently shake it back and forth over the heat (about 3 to 4 inches above the burner). This keeps the corn from burning.
3 When you hear about 2 seconds of silence between popping sounds, you know you’ve popped nearly every kernel. Turn off the heat and carefully remove the lid. Pour the popped corn into a large mixing bowl.
4 Melt the butter in a sauté pan and toss in the rosemary sprigs. Cook the rosemary until it crisps up; shut off the heat before the butter browns.
5 Add the maple sugar, confectioners’ sugar, salt, and pepper to a spice grinder and pulse until evenly combined. Pour the spice mixture over the popped corn. Toss with your hands a few times to combine.
6 Drizzle the melted butter on top and continue stirring with your hands (or tongs) until the popcorn is uniformly coated
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