Popcorn Butters
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 396
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 61
- Sodium
- 166
- Total: 25 min
- Active: 25 min
Ingredients
Honey Butter Drizzle:
4 tablespoons unsalted butter
2 tablespoons honey
8 cups popped popcorn
Kosher salt
Rosemary Butter Drizzle:
4 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
8 cups popped popcorn
Kosher salt
Directions
- For the honey butter drizzle: Add the butter and honey to a small saucepan set over low heat. Cook until the butter and honey melt, 3 to 5 minutes. Whisk together, drizzle over the popcorn in a mixing bowl and toss to coat. Season with salt. Spread on a baking sheet to dry for 10 minutes.
- For the rosemary butter drizzle: Add the butter and rosemary to a small saucepan set over low heat. Melt the butter and let simmer until the rosemary infuses into the butter, about 10 minutes. Pour over the popcorn in a mixing bowl and toss to coat. Season with salt.