Brown Butter, Rosemary, and Lemon Popcorn

1. 1

   Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat.

2. 2

   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.

3. 3

   Pour the popcorn into a large bowl.

4. 4

   In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally.

5. 5

   Remove the pan from the heat.

6. 6

   Add the rosemary to the butter and pour the butter mixture over the popcorn.

7. 7

   Toss well.

8. 8

   Add the salt and pepper and lemon zest.

9. 9

   Toss well.

No nutritional information available.

No additional tips available.