Brown Butter Rosemary And Lemon Popcorn Recipes
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.
ROSEMARY-PARMESAN POPCORN
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
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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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