One of my favorite Sunday nights of the year is rolling in at the end of this month: Oscars Night! I’ve been thinking through my snack options, drink recipes, and Oscar party details and my friends at Scratch.com offered to help with some of the leg work in pulling ideas together. Scratch.com is a cool new service that aims to make life easier for busy people (like me!) by helping them discover and buy gifts, home decor and more. We worked together and published a guide to all of the supplies you need for a glitzy (and tasty) viewing party — including glitter coasters and gilded barware and the best popcorn making tools that I used to create today’s recipe. Let’s talk about this popcorn for a minute. I used pipcorn kernels and tossed them with a caramel glaze, sea salt and rosemary, and I don’t mean to brag but this stuff is GOOD. Like, I had to throw the leftovers in the trash AND then throw more garbage on top because I couldn’t stop eating it. I’m not proud to admit that, but it’s so addictive, I had to warn you. Serving them in darling gold and white popcorn boxes helps too. I hope you enjoy your red-carpet viewing with this tasty treat and manage to pace yourself better than I did eating all this popcorn; full recipe below (and a little treat for my readers, if you try Scratch.com between now and 3/2, you can enjoy 15% off your first purchase with code DKLIFE15):
- Freshly popped popcorn (make as directed)
- 1 stick unsalted butter
- ½ cup packed light-brown sugar
- 2 tablespoons corn syrup
- Sea salt
- Fresh Rosemary
- Preheat oven to 300 degrees.
- Make popcorn as directed and transfer to large bowl.
- Heat butter, sugar, and corn syrup in a small saucepan over medium-high heat. Cook, stirring, until butter and sugar melt and a candy thermometer combines and begins to thicken and bubble. Remove from heat, and pour over popcorn, tossing to combine.
- Spread popcorn mixture on a parchment lined baking sheet and sprinkle with sea salt and fresh rosemary sprigs.
- Bake in oven for 20-30 minutes, tossing halfway through.
- Cool before serving.
Please note: This post was created in partnership with Scratch.com, all opinions, recipes and images are my own.