Anchovy And Rosemary Popcorn

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   Method

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   Prepare the rosemary by tearing the leaves off 2 of the sprigs and break each leaf in half. Take the third sprig, remove the leaves and chop finely for the garnish.

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   Pop the anchovies, the anchovy oil from the tin, the butter and the halved leaves from the 2 sprigs of rosemary into a pan.

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   Heat on a low temperature until the butter is lightly bubbling, then leave for about 30 minutes. Shake the pan regularly to ensure the butter flows over the anchovies. Avoid stirring or shaking too vigorously as this will cause the anchovies to break up.

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   Sieve the butter mix into a glass or bowl to collect the flavoured butter. We like to keep the rosemary and anchovy mixture to use as a delicious pasta sauce.

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   If the butter has started to solidify, you will need to re-melt it in a pan. Pour the butter over the popcorn, add the chopped rosemary and shake it altogether in a sealed Tupperware container to ensure an even coating.

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   Enjoy with a chilled glass of Orvieto or try serving this popcorn with lamb, as a lighter alternative to roast potatoes.

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   Taken from www.thepopcornist.com

* Per serving · 4 servings · Values may vary.

No additional tips available.