Sweet + Savory Rosemary Hazelnuts + Popcorn
Yield: Makes around 3 quarts (12 cups), or 10-12 servings as an hors d’oeuvre
- 2 cups roughly chopped roasted or natural hazelnuts
- 16 cups popped popcorn (1/2 cup popcorn kernels)
- 1/4 cup unsalted butter
- 1 cup pure dark maple syrup
- 1/4 cup roughly chopped rosemary leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper. Place the hazelnuts and popped popcorn in a large bowl.
Heat the butter and the maple syrup in a medium pot over medium-high heat, stirring occasionally until the liquid turns amber. If you have a candy thermometer, bring it to 225 degrees. Remove from heat.
Whisk in the rosemary, salt, and baking soda, then drizzle over the hazelnut popcorn mixture a bit at a time, stirring with a wooden spoon as you go. Mix well to coat then spread onto the baking sheets in an even layer.
Bake for 45 – 50 minutes until dried and hardened, removing from the oven 2-3 times to stir. Let cool then break up into pieces before serving. Store in an airtight container for up to 5 days.