SPICY CITRUS POPCORN
Provided by Giada De Laurentiis
Time 10m
Yield 3 to 6 servings
Number Of Ingredients 6
Steps:
- In a large saucepan or Dutch oven, heat the oil over medium-high heat until nearly smoking. Add the popcorn kernels and immediately cover with a lid. Give the pan a shake and wait until you hear the kernels starting to pop. Shake the pan again, then lower the heat to medium and continue cooking until the popping slows and the kernels are popped, about 2 minutes more. Transfer the popcorn to a large bowl.
- Melt the butter over medium heat in a small saute pan. Add the lemon zest, cayenne and 1/2 teaspoon salt. Swirl to mingle the flavors. Pour the butter mixture over the popcorn and toss gently to coat. Season with salt and serve.
Nutrition Facts : Calories 131 calorie, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 81 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 2 grams
BROWN BUTTER, ROSEMARY, AND LEMON POPCORN
Provided by Michael Chiarello : Food Network
Time 10m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- 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.
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