Orange, Rosemary, & Balsamic Vinegar Caramel Popcorn AND
Kaffir Lime, Coconut, & Banana Sugar Popcorn
Hello! I’ve got two popcorn recipes for your next movie night, TV show night, award show night …. pick one. These popcorn recipes taste as amazing as they sound. I love popcorn especially zhuzh’ed up popcorn or as I like to say, Glam popcorn. They are very easy to make and will definitely be conversation starters with your guests.
The first is an Orange, Rosemary, Balsamic Caramel Popcorn with fresh rosemary and orange zest. I couldn’t stop eating this one. I told myself just one more bite, but the woodsy floral essence of the rosemary, the tanginess of the balsamic and the sweet citrus flavor of the orange zest had me entranced.
Next, is the Kaffir Lime, Coconut, & Banana Sugar popcorn. Your taste buds won’t know what hit them. The Banana sugar concept comes from one of my favorite bloggers, Gabriel Cabrera of The Artful Desperado. Gabriel concocted these wonderful cookies called Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar (I am so making these). FYI, it’s right here. I thought why not add banana sugar to popcorn. Done! If you don’t have Kaffir Lime in your area, you can substitute lime zest or you can buy it here. The remaining ingredients will most likely be in your pantry. Have fun with these popcorn recipes and by all means, play with the ingredients. Food is art and our minds are the canvas!
Party Time! Glam Popcorn Two Ways//makes 10-12 cups
Orange, Rosemary, Balsamic Caramel Popcorn
½ cup unpopped corn kernels
1 tablespoon oil
basic caramel sauce – adapted from The Kitchn
1 ½ sticks unsalted butter
1 cup packed brown sugar
¼ teaspoon baking soda
1 teaspoon balsamic vinegar
2 sprigs fresh rosemary
2 teaspoons orange zest
Preheat oven to 350’. Line two baking sheets with parchment paper. In a medium saucepan, add oil and popcorn kernels. Pop the corn and shake the pan occasionally until popping slows. Pour popped popcorn into a large heatproof bowl. Set aside.
For the caramel, melt the butter over medium heat in a saucepan. Mix in the sugar until completely moistened. Increase the heat to medium high and bring the mixture to a boil. Boil for 3-4 minutes while stirring and scraping the bottom continuously. Remove caramel mixture from heat, then add rosemary sprigs, orange zest, and balsamic vinegar. Continue stirring until you form a thick glossy sauce. Slowly pour the caramel sauce over the popcorn and stir to ensure every kernel is coated with the caramel. Divide the popcorn between the baking sheets, spreading evenly. Bake in the oven for 8 minutes. Remove from oven and allow to cool. Remove the rosemary sprigs. It’s perfectly okay if the popcorn clumps together. That’s actually the best part! Once cooled, break up the popcorn with the back of a wooden spoon. Serve immediately.
Kaffir Lime, Coconut, & Banana Sugar Popcorn//makes 10-12 cups
½ cup unpopped corn kernels
1 tablespoon coconut oil (highly recommended for that extra coconut flavor)
2 kaffir lime leaves, finely minced, plus more for garnish
½ cup unsweetened, shredded coconut
½ cup can sugar
In a medium saucepan, add coconut oil, a generous pinch of the kaffir lime leaves and popcorn kernels. Pop the corn and shake the pan occasionally until popping slows. Pour popped popcorn into a large heatproof bowl. Set aside.
To make the banana sugar, add banana chips to a spice grinder and grind until ground. It’s okay if there are bits of banana chunks lingering. You want crunch in this popcorn. Once ground, pour into a small bowl and add sugar. Mix well.
To bring it all together, sprinkle the shredded coconut and banana sugar on top. Add remaining kaffir lime leaves on top. Serve immediately.