Flavored popcorn trio: caramel corn, parmesan-rosemary and brown butter
ByronTalbott · ♥ 5.3K likes · 191.1K views · 6 min video
Read about caramels, toffee and fudge in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup popcorn kernels
- ½ cup corn syrup
- 1 cup brown sugar
- ¼ lb butter
- 1 tbsp vanilla extract
- 1 tsp baking soda
- ¼ lb butter
- 2 tbsp parmesan cheese
- 1 tsp rosemary
- canola oil
Heat a large stockpot on medium-high with a drizzle of canola oil, add the popcorn kernels, shake and cover.
Popping the corn
Keep shaking about five to six minutes until most kernels have popped, then take off the heat.
Cook corn syrup, brown sugar, butter, vanilla extract and a pinch of salt in a small sauce pot on medium heat about 6 to 7 minutes until bubbly and thick.
Cooking the caramel
Pour the caramel over popcorn in a mixing bowl and fold with a rubber spatula to coat.
Spread on a baking tray lined with parchment or a silpat and bake in a 250 degree oven about 5 minutes; fold again and repeat 2 to 3 times until evenly coated.
- 1 sprig rosemary
Melt butter in a small saute pan on medium heat until hot; pour half into a small bowl with a sprig of rosemary for rosemary butter.
Rosemary butter and brown butter
Return the rest to the heat for three to four minutes until it starts to brown, then pour into a bowl.
variation: divide the remaining popcorn between two bowls; toss one with shaved parmesan, the rosemary butter and chopped rosemary.
Tossing the two butter popcorns
variation: sprinkle sea salt on the caramel corn for salted caramel popcorn.