Maple Rosemary Kettle Corn

• 2 tablespoons olive oil
• 1/4 cup popcorn kernels
• 2 tablespoons maple syrup
• 1 tablespoon fresh chopped rosemary
• 1/4 teaspoon salt

1. This recipe is gonna move fast once it gets going (read: you could burn your kettle corn) so get all your tools and ingredients ready before you start. Set a large bowl next to your stovetop so you have a place to put your finished popcorn, line up all your ingredients, and grab a medium-large pot with a lid.
2. Place your oil and 3 kernels into the medium-large lidded pot over medium-high heat. Once all three kernels pop, add the rest of your kernels and shake your pot (lid on, mitts on) for about 10 seconds, or until all your kernels are coated in oil. Once a few more kernels start popping, add your syrup and salt, working quickly.
3. Alternate shaking for three seconds and letting the pot sit for 3 seconds until the popping slows to about 2 seconds between each pop. Remove from heat and immediately place into a bowl. Sprinkle over your rosemary, tossing to coat.

olive oil, popcorn kernels, maple syrup, rosemary, salt

Taken from food52.com/recipes/78469-maple-rosemary-kettle-corn (may not work)