Pop 3-4 bags of popcorn.

Preheat the oven to 250 degrees.

In a small saucepan, add butter, sugar and corn syrup and place over high heat. Clip a candy thermometer to the pan.

Cook the mixture, stirring constantly, until everything is melted and candy thermometer reaches 255 degrees.

Once the mixture has reached 255 degrees, remove from heat and stir in the rosemary, salt and baking soda.

Quickly pour this mixture over the popped popcorn and lightly toss until all pieces are covered.

Spread the popcorn out on a parchment lined cookie sheet.

Bake popcorn for 45 minutes stirring ever 10 minutes or so.