Rosemary Salted Caramel Popcorn Balls: A Popup Potcorn Collab
These infused Rosemary Salted Caramel Potcorn balls are a sweet and savory take on a holiday classic. Made simple with Popup Potcorn, each batch is a perfect 10mg low-dose to share with family and friends.
Rosemary & Salted Caramel Popcorn Balls
Serves 6
Dosage: 10mg total*
Ingredients:
• 1 bag Popup Potcorn, popped
• 1/2 cup dark brown sugar, packed
• 1/4 cup light corn syrup
• 2 Tbsp butter*
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract
• 1/2 Tbsp fresh rosemary, minced
• Flaky finishing salt
Directions:
1. Grease a baking sheet and preheat oven to 250ºF. Add Popup Potcorn and 1/4 Tbsp chopped rosemary on the baking sheet, set aside.
2. Combine brown sugar, corn syrup, butter, and salt in a saucepan and bring to a boil over medium heat, stirring constantly, for 3-4 minutes, until almost foamy.
3. Remove from heat, add vanilla extract and baking soda and stir. Pour mixture over Potcorn, stirring quickly to coat.
4. Place the pan into the oven to warm up and soften, about 3 minutes. Using gloves, work quickly to shape 6 popcorn balls. Sprinkle the remaining 1/4 Tbsp rosemary on top as well as some flaky finishing salt.
*Feel free to substitute regular butter with your preferred dose of cannabis-infused butter if you’d like a stronger edible.
