Brown Butter Rosemary And Lemon Popcorn Food
ROSEMARY POPCORN
Steps:
- In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
- Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
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- Pop the popcorn using your preferred method (I pop my with a tablespoon of palm oil over the stove). Place in a large serving bowl.
- In a small saucepan, melt the butter over medium heat, stirring, just until the butter has browned and become fragrant. Remove from heat, add the rosemary, and stir to coat.
- Pour the butter and rosemary over the popcorn; toss to coat evenly. Sprinkle on the black pepper and sea salt and add some finely ground salt to taste. Toss again.
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- Heat the olive oil in the heavy bottomed pot over medium-high heat and add the popcorn kernels. 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 the large bowl.
- While the popcorn pops, melt the butter in the sauté pan over medium-high heat until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and let it sit for a minute or two to infuse the butter with flavor, then pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest and toss well.
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