Popcorn sweet and salty (with caramel and rosemary)

Name: Popcorn sweet and salty (with caramel and rosemary)
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 5 Branch/s Rosemary; 6 TABLESPOONS Sunflower oil; 200 g Popcorn corn; 60 g Butter; 2 TABLESPOONS Icing sugar; 4 TABLESPOONS Caramel sauce; 1 TEASPOON Salt (sea salt or Alpine salt)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

5 Branch/s Rosemary
6 TABLESPOONS Sunflower oil
200 g Popcorn corn
60 g Butter
2 TABLESPOONS Icing sugar
4 TABLESPOONS Caramel sauce
1 TEASPOON Salt (sea salt or Alpine salt)

Directions

1
Wash the rosemary and shake dry. Pluck the needles from two twigs and chop them finely. Put 3 tablespoons of oil, salt and 2 sprigs of rosemary in a large pot. Add 100 g corn grains and close the lid. Put the pot on the stove and heat it up strongly.
2
As soon as the first corn kernels start to pop up, reduce to medium heat. As soon as only a few corn kernels are still audible, remove the pot from the heat and let it rest for a moment with the lid closed. Pour popcorn into a large bowl. Remove rosemary twigs.
3
Melt butter in a small pot. Add chopped rosemary and mix. Pour butter over the popcorn and mix well. Garnish with the rest of the rosemary.
4
For the sweet popcorn, put 3 tablespoons of oil in a large pot. Add 100 g corn kernels, close the lid. Put the pot on the hotplate and heat it up very much.
5
As soon as the first corn kernels start to pop up, reduce to medium heat. As soon as only a few corn kernels are still audible, remove the pot from the heat and let it rest for a moment with the lid closed. Pour popcorn into a large bowl. Dust with icing sugar and mix well. Just before serving, drizzle with caramel sauce.