Lemon Parsley Popcorn Recipes

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BROWN BUTTER, ROSEMARY, AND LEMON POPCORN



Brown Butter, Rosemary, and Lemon Popcorn image

Provided by Michael Chiarello : Food Network

Time 10m

Yield about 4 cups

Number Of Ingredients 7

1 cup popcorn
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped rosemary leaves
2 teaspoons salt
Freshly ground black pepper
1 tablespoon grated lemon zest

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.

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

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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