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1984

Debbie Matenopoulos’ Maple Rosemary Popcorn

Home and Family 6030 Final Photo Assets
The perfect addition to any movie night with your family!
Ingredients
  • 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

INSTRUCTIONS

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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