Enjoy the taste of maple syrup and rosemary in baked popcorn – perfect for snack.
Maple Rosemary Popcorn
Ingredients:
12 cups unsalted popped popcorn
1/2 cup real maple syrup
1 tablespoon butter or margarine
1 teaspoon fresh rosemary leaves
1/2 teaspoon grated orange peel
1/2 teaspoon salt
12 cups unsalted popped popcorn
1/2 cup real maple syrup
1 tablespoon butter or margarine
1 teaspoon fresh rosemary leaves
1/2 teaspoon grated orange peel
1/2 teaspoon salt
Directions:
Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl. In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan. Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.
Heat oven to 300°F. Spray 17x12-inch half-sheet pan with cooking spray. Place popcorn in large bowl. In 1-quart saucepan, heat syrup, butter, rosemary, orange peel and salt to boiling over high heat, stirring frequently. Cook 2 minutes without stirring. Pour syrup mixture over popcorn, stirring to coat completely. Spread popcorn in single layer in pan. Bake 15 minutes. Stir; bake 3 minutes longer. Cool completely, about 30 minutes. Store in airtight container.
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