1 cup popcorn
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped rosemary leaves
2 teaspoons salt
Freshly ground black pepper
1 tablespoon grated lemon zest
 
Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high
heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until
all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn

into a large bowl.
 
In a medium saute pan over medium-high heat, melt the butter and cook until it is brown,
shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter
and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon
zest. Toss well.