Brown Butter Rosemary And Lemon Popcorn Recipes

ROSEMARY POPCORN

Rosemary Popcorn image

Provided by Food Network

Categories dessert

Time 13m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup corn oil
1 tablespoon extra-virgin olive oil
1 cup corn kernels
Salt and freshly ground black pepper
1/4 cup chopped fresh rosemary
1/2 cup butter, melted

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

Rosemary-Parmesan Popcorn image

Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. -Dan Kelmenson, West Bloomfield, Michigan

Provided by Taste of Home

Categories Snacks

Time 20m

Yield 10 cups.

Number Of Ingredients 6

Ingredients

1/4 cup fresh rosemary leaves
10 cups popped popcorn
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.

Nutrition Facts : Calories 113 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 290mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

LEMON PARSLEY POPCORN

Lemon Parsley Popcorn image

a simple popcorn recipe with lemon parsley butter. Some variations are lime zest and cilantro or orange zest and rosemary. I have had all three.

Provided by weekend cooker

Categories Lunch/Snacks

Time 6m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter
2 teaspoons minced fresh parsley
1/4 teaspoon grated lemon zest
1/4 teaspoon salt (to taste)
pepper (optional)
2 quarts hot popped corn

Steps:

Microwave the butter, parsley, lemon zest, salt, and pepper uncovered in a small microwave-safe bowl on high power for 1 minute or until butter is melted.
Place the hot popped corn in a serving bowland pour the butter mixture over it.
Toss to blend and serve immediately.

Nutrition Facts : Calories 204.9, Fat 18.2, SaturatedFat 7, Cholesterol 22.9, Sodium 379.6, Carbohydrate 10, Fiber 1.8, Sugar 0.1, Protein 1.7

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