I have a fascination with popcorn at the moment and have been experimenting with different flavours recently. While kukukachu was popular for obvious reasons (seriously check it out if you missed it!!), I think this flavour combination of chocolate and rosemary is something a little bit more sophisticated and would work well for a dinner party, or perhaps a Melbourne Cup event.
Chocolate & Rosemary Popcorn
3 tablespoons olive oil
4 sprigs fresh rosemary
½ cup corn kernels
1 teaspoon cacao or dark cocoa
1 teaspoon icing sugar
1 teaspoon sea salt flakes
- Heat your oil in a heavy based pot over a medium heat. Add your rosemary and cook, turning to get all sides, until crisp. Watch it doesn’t burn, it will only take about 15 seconds. Remove your rosemary and let them cool before crumbling the crispy leaves (discard the stem) and setting them aside.
- Turn your heat down to low and add your corn kernels to your rosemary infused oil, stirring to coat each kernel. Cover with a lid and let the corn pop. After about 5 minutes, or when the popping stops you can remove from the heat.
- Combine your rosemary, cacao, sugar and salt. Sprinkle over your fresh popcorn and gently toss to coat.
Do you love experimenting with popcorn flavours?
What do you think of chocolate and rosemary together?