Recipes : Brown Butter, Rosemary, and Lemon Popcorn : Food Network

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Brown Butter, Rosemary, and Lemon Popcorn
Recipe courtesy Michael Chiarello

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.