Who isn’t a fan of popcorn? There are so many recipes you can make! From sweet to savory, the choices are endless! To celebrate Popcorn Lover’s Day, we’re making a savory recipe, Rosemary Parmesan Ghee Popcorn, and a delicious sweet recipe, Soft Caramel Popcorn. Each recipe is perfect to make for the family on a movie night or even as an afternoon snack!
Rosemary Parmesan Ghee Popcorn
For this recipe, I substituted olive oil for Kelapo Ghee because I wanted more of a buttery taste with my popcorn.
Ingredients needed:
1 large spring rosemary
½ teaspoon of garlic salt
2 tablespoons of Kelapo Ghee (melted)
¼ cup of Parmesan cheese (grated)
2 teaspoons of freshly ground black pepper
1 bag of popcorn (no flavor)
The first step is to cook the popcorn based on the instructions (in microwave or stovetop). Remove the kernels from the bag and add them to a large bowl. In a non-stick cooking pan, add the Kelapo Ghee, rosemary and garlic salt. Cook over medium heat for about 1 or 2, or until the rosemary has cooked in the ghee. Once the rosemary is infused with the ghee, remove the sprig and cut the herb off the stem. Mince the crispy rosemary and toss back in the pan with ghee. Drizzle the rosemary-infused ghee on top of the popcorn and then add the parmesan and the black pepper. Toss popcorn to make sure all ingredients are distributed and serve immediately!
Soft Caramel Popcorn
2 ¼ cup of brown sugar
1 cup of corn syrup
1 cup of Kelapo Ghee
1 cup of sweetened condensed milk
1 teaspoon of vanilla
2 bags of popcorn (no flavor)
First, make the 2 bags of popcorn based on the instructions on the bag (in microwave or stovetop). Next, take a saucepan and add in the brown sugar, corn syrup, and Kelapo Ghee. Over medium heat bring to a boil for about 2 minutes. In that same pan, stir in the condensed milk and vanilla. Stir continuously for about 2 to 5 minutes, or until all ingredients are thoroughly mixed. Pour the caramel over the popcorn while stirring to make sure it is evenly distributed.
Tried the recipe and loved it? Let us know in the comments below!
Popcorn Lovers
Who isn’t a fan of popcorn? There are so many recipes you can make! From sweet to savory, the choices are endless! To celebrate Popcorn Lover’s Day, we’re making a savory recipe, Rosemary Parmesan Ghee Popcorn, and a delicious sweet recipe, Soft Caramel Popcorn. Each recipe is perfect to make for the family on a movie night or even as an afternoon snack!
Rosemary Parmesan Ghee Popcorn
For this recipe, I substituted olive oil for Kelapo Ghee because I wanted more of a buttery taste with my popcorn.
Ingredients needed:
1 large spring rosemary
½ teaspoon of garlic salt
2 tablespoons of Kelapo Ghee (melted)
¼ cup of Parmesan cheese (grated)
2 teaspoons of freshly ground black pepper
1 bag of popcorn (no flavor)
The first step is to cook the popcorn based on the instructions (in microwave or stovetop). Remove the kernels from the bag and add them to a large bowl. In a non-stick cooking pan, add the Kelapo Ghee, rosemary and garlic salt. Cook over medium heat for about 1 or 2, or until the rosemary has cooked in the ghee. Once the rosemary is infused with the ghee, remove the sprig and cut the herb off the stem. Mince the crispy rosemary and toss back in the pan with ghee. Drizzle the rosemary-infused ghee on top of the popcorn and then add the parmesan and the black pepper. Toss popcorn to make sure all ingredients are distributed and serve immediately!
Soft Caramel Popcorn
2 ¼ cup of brown sugar
1 cup of corn syrup
1 cup of Kelapo Ghee
1 cup of sweetened condensed milk
1 teaspoon of vanilla
2 bags of popcorn (no flavor)
First, make the 2 bags of popcorn based on the instructions on the bag (in microwave or stovetop). Next, take a saucepan and add in the brown sugar, corn syrup, and Kelapo Ghee. Over medium heat bring to a boil for about 2 minutes. In that same pan, stir in the condensed milk and vanilla. Stir continuously for about 2 to 5 minutes, or until all ingredients are thoroughly mixed. Pour the caramel over the popcorn while stirring to make sure it is evenly distributed.
Tried the recipe and loved it? Let us know in the comments below!
Peace, love and Kelapo
-Gabriella