• To prepare you will need a candy thermometer, 2 silpat lined sheet pans or lightly sprayed parchment paper, a 10 quart stock pot, a 4 quart stock pot, long wooden spoon and a silicon spatula.

To Pop the Corn:

• In a large 10 quart stock-pot, turn the heat to medium-high. Add 3 Tbs coconut oil and popping corn. Put a lid on it and give it a good shake so that all the kernels are covered in oil. Stay close by. Once the kernels begin to pop, about 2 1/2 minutes, give the pot a good shake making sure to hold the lid in place. Turn the heat to medium while the corn continuities to pop.

  Give the pan a shake a few times while the corn pops. As the popping starts to slow, at about 4 minutes, turn the heat off and give the pot another shake. Once the popping has almost stopped, remove the lid and stir the popcorn with a wooden spoon.

  Set aside. *If you have un-popped kernels remove the popped corn with a measuring cup, locate the unpopped corn and discard it. Place the popped corn back into the 10 quart pot.

For the Rosemary Stout Caramel:

• In a medium 4 quart sauce-pot add the sugars, syrup, beer and salt. Cook on high, uncovered. Give the pan a gentle swirl to mix, then let the sugar cook to 280F (140C) without stirring. It will boil and get very hot, so be careful here. It will take about 6-7 minutes to come up to temperature. Once up to 280F (140C), add the remaining 3 Tbs coconut oil and rosemary and stir with a silicon spatula. Remove it immediately from the heat.
• Pour the caramel over the popcorn using a silicon spatula to scrape the caramel sauce out of the pot. Use a long wooden spoon to immediately (it starts cooling down fast!) start incorporating the caramel and the popcorn, stirring confidently using a scooping and turning over motion to cover each pop of corn.

  Continue stirring until the mixture becomes difficult to stir then pour out onto prepared sheet-pans. The popcorn will begin cooling immediately and as soon as it's cooled enough to handle, quickly start working the pieces apart by gently separating the pieces. Be careful here with the chunky pieces and only handle the outer pieces as there may be some hot sugar lurking!
• Store in a covered container with a small bowl of 1 Tbs of rice. The rice will pull any moisture away from the popcorn helping to keep the popcorn fresher longer.