This sweet and savory snack is great to have around for the holidays or anytime of the year. The crunchy, sweet, salty combo is addictive! Consider doubling this recipe. Recipe courtesy of Portland chef Lauren Chandler on behalf of Oregon Orchard hazelnuts. —Oregon Orchard Hazelnuts
Roughly chopped Oregon Orchard roasted or natural hazelnuts
Popped popcorn (1/2 cup popcorn kernels)
Pure dark maple syrup
Roughly chopped rosemary leaves
In This Recipe
Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper. Place the hazelnuts and popped popcorn in a large bowl.
Heat the butter and the maple syrup in a medium pot over medium-high heat, stirring occasionally until the liquid turns amber. If you have a candy thermometer, bring it to 225 degrees. Remove from heat.
Whisk in the rosemary, salt, and baking soda, then drizzle over the hazelnut popcorn mixture a bit at a time, stirring with a wooden spoon as you go. Mix well to coat then spread onto the baking sheets in an even layer.
Bake for 45 - 50 minutes until dried and hardened, removing from the oven 2-3 times to stir. Let cool then break up into pieces before serving. Store in an airtight container for up to 5 days.