Brown Butter, Rosemary, and Lemon Popcorn

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: about 4 cups
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chocolate-Orange Brown Butter Flavored Popcorn

S'mores Popcorn

Popcorn with Rosemary Infused Oil

Theater-Style Buttered Popcorn